Chef Chuck's Italian Tuna Salad

Insalata di Tonno e Fagioli

This is an easy salad to fix with all fresh and organic produce. It can also be made with fresh seared tuna. When adding balsamic vinegar to tuna it gives it a splendid new sweet flavor! I like this variety of veggies, because they are full of textures and color. It's a very healthy and delicious salad for the entire family to enjoy. Serve with thick crusty Italian bread.

Italian Tuna Salad
1 can solid white tuna
2 potatoes, roasted
1 large tomato, quartered
1 cucumber, sliced

1/2 red onion, sliced
1 can kidney beans, rinsed and drained
1 tablespoon fresh parsley, chopped
1 teaspoon oregano
salt and pepper to taste

2 tablespoons extra virgin olive oil

3 tablespoons balsamic vinegar

Peel and cut potatoes in 1 inch cubes, place on a small baking sheet coat all sides with olive oil, salt and pepper. Bake at 450 degrees about 15 minutes or till golden brown, let cool. In a large bowl combine tuna, tomato, cucumber, onions, beans, potatoes, parsley, oregano, salt, pepper, vinegar and oil. Toss lightly and serve.