Prep 10 mins
Cook 0 mins
If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.
- 1 (19 ounce) can cannellini beans
- 1 (6 ounce) can solid white tuna packed in water
- 2 tablespoons green onions, sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 clove garlic, minced
- Rinse and drain beans.
- Drain and flake tuna.
- Combine all ingredients.
Easy & good. Thought it needed something... lemon, artichokes, olives, red peppers??? Not sure what, but next time I'll experiment. Thanks!
This was a nice change from plain old tuna salad. I decreased the oil to 1 TBSP of canola, out of olive oil, and increased the vinegar to 2 TBSP. Added red onion in place of green and a stalk of celery. I only had a 15 oz can of beans and 5 oz can tuna, but the proportions seemed to work. I think I may try this with red wine vinegar next time or add some lemon, as I wanted a little bit more zip in the flavor. Topped with cracked pepper and kosher salt, served on lettuce with crackers for a great lunch. Thanks for posting!
My new, favorite way to eat tuna. I had to substitute the cannellini beans for garbanzo beans (chickpeas), but I didn't mind because I love them! The flavor was great. I put the cans of beans and tuna in the refrigerator before I left for work which made it easy to throw together and serve immediately.