Tuna Salad With Green Beans And Tomatoes - cooking recipe

Ingredients

2 (6 1/2 oz.) cans solid white water-packed tuna, drained well
2 c. green beans, trimmed and cut into 1 1/2-inch pieces
2 c. plum tomatoes, seeded and cut into 1/4-inch wedges
1 c. red onion, sliced thin lengthwise
1 Tbsp. capers, rinsed and drained
4 tsp. red wine vinegar
2 tsp. balsamic vinegar
2 Tbsp. extra-virgin olive oil
2 tsp. fresh thyme or 1/2 tsp. dried thyme
1 bunch trimmed arugula, 2 c. watercress or 2 c. chopped fresh spinach

Preparation

In a large bowl, combine tuna, green beans, tomatoes, onions and capers.
Set aside.
In a small bowl, whisk together red wine and balsamic vinegars, olive oil and thyme.
Add to the tuna mixture along with the arugula, watercress or spinach.
Toss gently.
Makes 2 servings as a main course or 4 servings as an appetizer.