Recipe by Mitch Lynch.
2 cans Italian tuna in olive oil
In a large bowl, whisk together oil and balsamic vinegar. Add onion, garlic, cilantro, beans and tuna. Carefully combine as not to break up the tuna. Add arugula and toss carefully to combine. Refrigerate for 1 hour. Serve on chilled plates with crusty French bread.Optional: Mash one anchovy into the olive oil and vinegar before adding the other ingredients.
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