Prep 10 mins
Cook 0 mins
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)]
- 425.24 g can cannellini beans, drained
- 1 medium sweet onion
- 198.44 g canimported tuna in olive oil
- 29.58 ml extra virgin olive oil
- red wine vinegar
- fresh ground black pepper
- 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.
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."
Great recipe, while trying to avoid mayonaise. In place of the onion, I substitued leeks and did not rinse in cold water, which worked perfectly. Radishes were also added.
I just loved this salad!! I added some fresh basil leaves sliced very thin...delicious!!!