No-Shop Tuna And White Bean Salad - cooking recipe

Ingredients

2 (6 ounce) cans tuna, drained
1 (15 ounce) can cannellini beans, drained and rinsed
1 (12 ounce) jar roasted red peppers, drained and roughly chopped
2 tablespoons capers
1 lemon, zest of
3 tablespoons lemon juice, fresh
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices pita bread, toasted

Preparation

In a large bowl, combine the tuna, beans, peppers, capers, lemon zest.
In a seperate bowl, whisk together the lemon juice, oil, salt and black pepper.
Pour the vinegrette over the tuna mixture and toss to coat.
Serve with bread.