Tuna Salad #4 : Tuna and White Bean Salad
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 (15 ounce) can cannellini beans, drained
- 1⁄2 medium sweet onion
- salt
- 1 (7 ounce) can imported tuna in olive oil
- 2 tablespoons extra virgin olive oil
- red wine vinegar
- fresh ground black pepper
directions
-
FOR THE ONION:
- Slice into thin rings, and place in a bowl of cold water.
- Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water.
- Drain and cover with fresh cold water.
- Let sit for 10 minutes.
- Repeat the squeezing and draining 2 - 3 more times before making the salad.
- Drain the onion pieces thoroughly and pat them dry.
-
FOR THE SALAD:
- Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss.
- Drain the tuna and add it to the bowl, breaking it into large flakes with a fork.
- Pour on enough oil to coat well, toss thoroughly.
- Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times.
- Taste and correct for seasoning.
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Reviews
-
This is essentially the salad I made today except that my tuna was in water, my recipe called for 3 tablespoons of olive oil and I used 1 1/2 and it only called for 1 T of red wine vinegar and I used 1 1/2 T. My husband and I enjoyed this for a saturday lunch. As I look at other white been and tuna salads here at 'zaar, I can see that many things can be added to this salad to make it more interesting but this basic version was tasty and my husband said, "Make it again."
RECIPE SUBMITTED BY
I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits.
I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies...
When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!)
With that as a start, I set about systematically teaching myself how to cook.
Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat.
I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here.
Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent:
***** Fantastic as is. Wouldn't change a thing and will make it often.
0**** Fantastic tweaked a little to suit my tastes. Will make it often.
00*** Had to tweak it alot to get something I would make again.
000** Not very good. May try tweaking it again at some point.
0000* Not good. Probably won't try making again, even with tweaks.
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