This vibrant and fresh take on a classic salad can be served on its own as a starter, accompanied by a slice of toasted white bread. It also makes a delightful side dish for grilled meats.

Ingredients

• 1 oak leaf lettuce
• 200 g white beans
• 1 onion
• 200 g White Tuna (Bonito del Norte) Fillets
• 30 g capers
• 3 tablespoons olive oil
• 1 tablespoon vinegar
• Water
• Salt
• Pepper

Preparation

1. The night before, soak the white beans in water. The next day, drain the beans and place them in a saucepan with fresh water. Season with salt and pepper. Cook over medium heat until the beans are tender. Drain and set aside.
2. Open the can of tuna and flake the tuna into pieces. Mix the beans with the tuna.
3. Peel and thinly slice the onion. Add the onion to the beans and tuna mixture.
4. Wash and dry the oak leaf lettuce leaves.
5. Prepare a vinaigrette by mixing the olive oil, vinegar, salt, and pepper. Whisk until well combined.
6. Arrange the oak leaf lettuce leaves on a serving platter. Place the bean, tuna, and onion mixture on top of the lettuce leaves. Sprinkle with capers.
7. Drizzle with the vinaigrette and serve immediately.