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Author Notes: I've always loved a good tuna and white bean salad. Its simplicity and flavor is what great Italian country cooking is all about. It's easy, scalable and never disappoints- comfort food with a healthy twist.
Over the years as I've tinkered with seasoning and minute flavor additions, I've come to love the zing that lemon provides. It awakens everything else yet overshadows nothing. This is often what I make when I'm eating alone or when I've realized that dinner time is nigh and I've got nothing at the ready.
I like to serve this with freshly sliced tomatoes and grilled or toasted bread.
Serves 1-3, depending on appetite
can Cento tuna in olive oil
can organic white, Great Northern or cannellini beans
a fraction of a red onion sliced into thin moons (maybe 25-30 slivers)
tablespoons extra virgin olive oil
zest of 1/2 lemon
salt, fresh pepper and a lemon wedge for seasoning
teaspoons chopped fresh parsley
- Drain, rinse and drain again the beans and put in a serving bowl. Casually drain the tuna; when most of the oil has been poured off, add the fish and remaining oil to the beans. Toss gently to break up large chunks of tuna. Add the slivered onions.
- In a very small pot, heat the olive oil until bubbling but not smoking; toss in the lemon zest, and remove the pot from the heat. Let cool slightly and then pour over the salad. Season rather generously with salt and fresh black pepper, squeeze a small lemon wedge over everything, toss on your chopped parsley and stir to combine.
- This recipe was entered in the contest for Your Best Canned Fish Recipe