Prep 5 mins
Cook 0 mins
An all-time favorite Italian salad, this won't take long to make and is great for lunch.
- 14 ounces cannellini beans, drained and rinsed
- 1 red onion, halved and finely sliced
- 7 ounces tuna packed in oil
- 2 tablespoons flat leaf parsley, chopped
- lemon juice or white wine vinegar, to taste
- ground black pepper
- Mix all the ingredients together and serve.
This was really easy. I used a can of Great Northern Beans as per what I had and a yellow onion instead of red. I found this recipe when searching for oil packed tuna recipes. (I bought oil by mistake!) I used cilantro in addition to parsley and used rice vinegar instead of white wine. I took the tuna/bean salad and put it on sour dough bread (mustard optional) with some cheddar cheese on top and toasted it for an easy open face tuna melt. I love tuna but I don't prefer mayo so this was great for me. The kids were not too impressed... but me and DH loved it. I guess it's not really a kid food :-) I also made hard boiled eggs to go with the dish. The eggs on the side went with the rest of the meal nicely (and the kids will actually eat those.) I want to try this again with some pine nuts and basil. I'll look forward to that variation for next time.
I made this thinking I had tuna in oil but as it turned out, I didn't I added in 3 teaspoons of lemon infused olive oil and while it was good. I'd reckon it would be much better with the stuff you asked for. We had this along with sliced tomatoes and lettuce in our wraps for lunch today. Thanks English Rose for posting