This is what I had for lunch last week. It gets better each day it's allowed to marinate. You could top it over your favorite greens (arugula) or if your like me and you love bread more then chocolate, a nice crusty baguette will do just fine.
Recipe by Giada De Laurentiis
2 six ounce cans tuna packed in olive oil
2 15 ounce cans cannelini beans drained and rinsed.
1/3 cup small capers, drained and rinsed (I omitted these, I do not like them)
6 Tbsp red wine vinegar
sea salt, black pepper to taste
1 medium red onion diced
1 medium tomato, diced
6 fresh basil leaves torn into pieces
drizzle with a few tsp extra virgin olive oil
In a medium bowl combine all the above ingredients and gently toss together.