This is a Tuscan classic which I have reworked. I wanted a little bit of sweetness in the salad, to help balance out the tart and salty flavors of the tuna and capers, but it's winter, so the cherry tomatoes that immediately come to mind are not an option. Instead I used sweet onions and a little fennel, which I think was really nice with the rest of the dish. Sorry for the poor photo- we were too hungry to take more!
1 can tuna in olive oil
1 can or jar of white Canellini or Great Northern beans, drained
1 small bulb of fennel (or half a larger one), sliced fine
1/2 small, sweet onion, diced very fine
1 Tbs nonpareil capers, drained and rinsed
1 Tbs lemon juice
1 Tbs red wine vinegar
Place the tuna and its oil in a bowl. With a fork, break the tuna up into small pieces and combine with the beans, capers, and onions. Dress with the lemon juice and vinegar, and a little ground pepper. Toss to combine and serve on top of a bed of arugula and fennel.