2 cans dark meat tuna (packed in olive oil)
2 cans cannellini white beans, drained and rinsed
6 tbsp. red wine vinegar
dash of salt and pepper
1 red onion, sliced thin
1 1/2 c. cherry tomatoes
2 c. arugula
6 basil leaves
1/2 c. capers (optional), drained and rinsed

In a large bowl, add tuna; reserve the olive oil in a small bowl. Break up tuna in smaller pieces with a fork. Add beans and capers. In the bowl of olive oil, add red wine vinegar. (Should be 1 part vinegar to 2 parts oil; add more olive oil, if necessary.) Season with salt and pepper. Pour dressing on the tuna mixture. Add onion and tomatoes and toss gently. Put arugula on a platter and top with tuna mixture. Tear basil leaves over the top and serve immediately.