Recipe by dividend
This is a very simple, mild tuna salad. Prepping the onion as directed removes the raw onion bite. I like this on a bed of green salad. [Essentials of Classic Italian Cooking (Marcella Hazen)]
Top Review by MollyJ
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."
- 1 (15 ounce) can cannellini beans, drained
- 1⁄2 medium sweet onion
- 1 (7 ounce) canimported tuna in olive oil
- 2 tablespoons extra virgin olive oil
- red wine vinegar
- fresh ground black pepper
Directions See How It's Made
- 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.