Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
Tuscan Tuna & Bean Salad
20 oz can cannellini beans (white kidney beans)
1/2 red onion, sliced thinly
salt to taste
1 can oil-packed tuna, drained (Italian, if possible)
1/3 cup olive oil
2 tsp red wine vinegar
freshly ground black pepper to taste
If you have the time - the recipe recommends soaking the sliced onion in two changes of cold water for 1/2 hour, to sweeten it, but you can do it without.
Rinse and drain the beans and place in a bowl. Add the onions and season with salt. Add the tuna, breaking into large flakes. Add the oil, vinegar and pepper and toss well.
Yield: 4 servings
20 oz can cannellini beans (white kidney beans)
1/2 red onion, sliced thinly
salt to taste
1 can oil-packed tuna, drained (Italian, if possible)
1/3 cup olive oil
2 tsp red wine vinegar
freshly ground black pepper to taste
If you have the time - the recipe recommends soaking the sliced onion in two changes of cold water for 1/2 hour, to sweeten it, but you can do it without.
Rinse and drain the beans and place in a bowl. Add the onions and season with salt. Add the tuna, breaking into large flakes. Add the oil, vinegar and pepper and toss well.
Yield: 4 servings
