5 ¼ ounces Boston lettuce 5 ¼ ounces boiled cannellini beans 3 1/5 ounces peppers 8 ¾ ounces tuna drained 2 tomatoes 1 small red onion 1 lemon ½ cup Academia Barilla 100% Italian Extra Virgin Olive Oil Salt and pepper to taste
Wash and dry Boston lettuce and arrange on the bottom of a serving platter. Wash, clean and dice peppers. Cut tomatoes into wedges.
Spoon cannellini beans onto the lettuce leaves, add chunks of tuna, tomatoes, peppers and onion, sliced into rounds. Dress with an emulsion of lemon juice, oil, a pinch of salt and freshly ground pepper.