Prep 10 mins
Cook 0 mins
This is so easy to make and usually I have all the ingredients at home. It is healthier and lighter than the heavy mayonnaise tuna salads and more convenient to take along to picknicks and barbeques. It tastes great served on lettuce or on bread. You can use any fresh herbs you want with this. I like it best with either sage or rosemary and thyme. One more tip: Use solid tuna, not the flaky kind, to get the best results.
- 1 (16 ounce) can cannellini beans, drained and rinsed
- 3 (6 ounce) cans tuna, packed in water, drained
- 1 red onion, chopped finely
- 3 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh herbs, chopped
- salt and pepper
- First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
- Add the remaining ingredients. Stir to combine.
- Refrigerate at least 2 hours for best results.
- You could add chopped black olives or diced tomatoes on top to garnish.
This was a nice change of pace from the usual tuna I make. The only change I made was to only use a quarter of an onion -- my red onions were ginormous, so there would've been more onion than tuna if I used a whole one! Nothing major, but I found it to be a tiny bit too vinegary for me, so I'll probably cut the vinegar amounts in half next time. I made a sandwich out of mine, but I bet this would be lovely on crackers, or in a tuna melt with provolone or mozzarella cheese. Don't skimp on the chilling time for this, either; it does great things for the flavor. Good stuff, thanks for posting! Made for PAC Fall 08