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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

White Bean and Tuna Salad Recipe

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This recipe for White Bean and Tuna Salad is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (6-ounce) cans dark meat tuna, packed in olive oil
1/2 t. sea salt, plus more to taste
1/2 t. freshly ground black pepper, plus more to taste
2 (15-ounce) cans cannellini beans, drained and rinsed
1 medium red onion
6 T. red wine vinegar

You can also add 1/2 c. capers, 1 cup cherry tomatoes, and some fresh basil leaves, and serve it over 2 cups fresh arugula.
Directions:
Directions:
In a large bowl, add the tuna with its olive oil and 1/2 teaspoon each of salt and pepper. Using a fork, break up the tuna into bite-sized pieces, then gently toss in the beans and onions. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer the salads to plates and serve.
Personal Notes:
Personal Notes:
Taken from "Everyday Italian" by Giada de Laurentis.

 

 

 

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