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Ingredients:

Salad:

• 2 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
• 2 cans cannellini beans, rinsed and drained
• 1½ cups chopped arugula
• 1 finely diced yellow pepper (about 1 cup)
• ½ cup finely diced red onion
• 2 Tbsp. capers
• 4 large radicchio lettuce leaves

Dressing:

• ¼ cup fresh lemon juice
• ½ cup extra virgin olive oil
• 1 Tbsp. white wine vinegar
• ½ tsp. granulated sugar

Directions:

1. Gently mix together the tuna, beans, arugula, pepper and red onion in a medium bowl.
2. In a small bowl, whisk together the lemon juice, olive oil, vinegar and sugar until well-combined.
3. Toss the dressing and capers with the tuna and bean mixture, and serve ~ ¾ to 1 cup in each lettuce leaf.