Tuna and Red Pepper Antipasto
Source: Eating Well Serves Two
1 (15 oz) can beans such as kidney, black-eyed peas or fava beans, rinsed
1 small red pepper, finely diced, or one (7 oz) jar roasted red peppers, rinsed and diced
1 (3 oz) can tuna, drained and flaked
1/4 cup finely chopped red onion
2 T lemon juice
2 T chopped fresh parsley
1 T olive oil
2 tsp capers, rinsed
3/4 tsp finely chopped fresh rosemary
1/8 tsp salt
freshly ground pepper to taste
Place beans, bell pepper, tuna, onion, lemon juice, parsley, oil, capers and rosemary in a medium bowl, stir to combine. Season with salt and pepper.
Serve on a bed of lettuce with warm crusty bread or pack it in a pita for a sandwich.