Saturday, February 21, 2015

White bean and tuna salad

I was excited about this recipe, hoping it would pack a ton of flavor and be something awesome for lunches. However, there was way too much onion, and I used a small red onion! I might try it again, but the texture of the tuna and beans was also a bit too much to deal with.

White bean and tuna salad-adapted from Everyday Italian by Giada de Laurentiis
Total time: 5 minutes
Serves 4

  • 2 (6 ounce) cans tuna in oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 (15 ounce) cans cannellini beans, drained and rinsed
  • 1 medium red onion, thinly sliced
  • 6 tablespoons red wine vinegar
In a large bowl add tuna, salt and pepper. Using a fork, break up the tuna into bite sized pieces, then gently toss in the beans and onions. Drizzle with red wine vinegar and season with more salt and pepper to taste. 
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