Prep 10 mins
Cook 0 mins
Very simple yet tasty salad. Perfect to keep in fridge for snacking or as addition to a "soup and salad" dinner. ETA: you must also drain the tuna well before proceeding with recipe. This should take care of the oiliness that the poster noted.
- 2 (16 ounce) cans cannellini beans, rinsed and drained
- 2 (6 ounce) canshigh quality tuna in vegetable oil
- 1⁄3 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 garlic cloves, minced
- 1⁄3 cup finely chopped red onion
- 2 tablespoons finely chopped fresh parsley
- Rinse and drain beans.
- Drain tuna.
- Mix with rest of ingredients.
- Toss lightly and add salt and freshly ground pepper to taste.
- Serve at room temperature.
I was looking over this chef's recipes and spotted some ingredients that looked familiar. Ahh yes, tuna salad with a red wine vinegar dressing. I remember having something similar as a guest in the home of a Jewish friend. And I enjoyed it very much. Having this tuna salad with beans, sounded intriguing. I am glad I tried this. Surprisingly light and flavorful. Not to mention that this recipe is an excellent source of protein and healthy fats. I could see a lot of potential for this dish. Possibly the addition of a chopped Italian tomato for starters. This is one recipe I intend to use as is as well as experiment with. Thank you for a tasty dish.
My family and I were looking forward to this recipe and were disappointed. It was a little too oily and not very tasty.