Tuna and White Bean Salad with Caper Vinaigrette

2 cans (15 ounces each) cannellini (white) beans, rinsed and drained

1 medium red onion, thinly sliced

¼ cup good-quality black or green olives, drained, pitted and chopped

12 ounces tuna, salmon or other cooked fish, flaked, or 2 cans (6 ounces each) albacore tuna, drained

1 cup grape or cherry tomatoes, halved if large

Caper Vinaigrette (recipe below)

Lettuce, optional

Chopped fresh basil

In a large bowl combine beans, onion and olives. Toss well. Add fish, cherry tomatoes and ¼ cup vinaigrette. Serve on bed of lettuce if desired. Sprinkle each salad with some chopped fresh basil. Pass remaining vinaigrette at the table.

Serves four.