Where have you been Tif?

Well...let me tell you! I have been probably the sickest I have ever been! I was in the hospital for 8 days! I had a horrible infection...on top of a UTI and a massive headache that feels like someone shot me in the back of the head. Am I healed (in the name of Jesus I am) but I still have to get well. So...I'm home and resting...I hate being down like this...but it gives me a lot of time to reflect on life. I've been on a health roll lately and was doing Body Combat (thru Beach Body....) it's awesome...but I'm stuck not being able to work out now...until I'm fully recovered. So with that..I'm leaving you with an amazing White Bean Tuna Salad! Enjoy...and look to the horizon for me to come back! I love you all!

White Bean Tuna Salad

Ingredients
2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Directions
In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.

Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

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