Beans and Tuna Salad
Creamy cannellini beans, olive oil tuna, sweet onion and red wine vinegar make a fast, satisfying salad with real lunch potential.
Prep 10 min · Makes 4 servings
Ingredients
- 1 cup dried cannellini beans, soaked, cooked, and drained, OR 3 cups canned cannellini beans, drained
- 1/2 medium onion, preferably a sweet variety such as Bermuda red, Vidalia, or Maui, very thinly sliced
- Salt
- 1 seven-ounce can imported tuna packed in olive oil
- Extra virgin olive oil
- Choice quality red wine vinegar
- Black pepper, cracked fairly coarse
Directions
- Add the beans and onion to a serving bowl, season generously with salt, and give everything a good toss.
- Drain the tuna, then add it to the bowl, using a fork to separate it into big, meaty pieces.
- Drizzle in enough olive oil to coat the salad nicely, splash in a little vinegar, and add plenty of coarsely cracked black pepper. Toss well, lifting and turning the ingredients a few times, then taste and adjust the seasoning.