The recipes on this blog are a combination of things I've learned over the years and meals inherited through generations of adoration for good food. They are a cherished property, so please be good to them.

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Saturday, July 21, 2007

Tuna and White Bean Salad

This recipe is quick and easy and incredibly tasty. You must use the tuna canned in olive oil for the salad to have the right texture and flavor. I served it with some pita bread halves, lightly crisped in the oven. (This goes great with a white wine spritzer too.)

1 can cannellini beans
1 can tuna in olive oil
handful of fresh parsley
1 tsp sea salt
1 tsp freshly ground black pepper
3 tbsp red wine vinegar
few thin slices of red onion, chopped roughly

Empty and drain thoroughly the can of beans. In a bowl combine the tuna (and its oil), and the rest of the ingredients. Mix together, crumbling the tuna with a form. Add in beans and toss lightly.

1 comment:

Nora B. said...

I've never had tuna in oil before, so you got me very curious!