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. 

No comments:

LinkWithin

Related Posts with Thumbnails