Canned Tuna With Beans and Red-Pepper Spread

Ingredients

• ¾ cup roasted-red-pepper spread (or roasted piquillo peppers, drained and pulsed in the food processor with a little olive oil)
• 12 ounces fine tuna preserved in olive oil, preferably with paprika
• ½ cup marinated gigante beans or white beans
• Extra-virgin olive oil
• Aged sherry vinegar

4 appetizer servings

Preparation

1. On each of 4 small plates, spread a 3-inch circle of the red-pepper spread. Place the tuna on top and spoon the beans around the tuna. Sprinkle with olive oil and aged sherry vinegar.

5 minutes