My cookbook quest continues, this time with Giada De Laurentis' Everyday Italian. I whipped up her White Bean and Tuna Salad to have on hand for lunch this week. This is an easy recipe with items you'll usually have on hand in your pantry. See my notes following the recipe to see other items you could add to this salad.
2 (6-ounce) cans of dark meat tuna, packed in 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, thinly sliced and diced
6 T red wine vinegar
In a large bown, add the tuna with it's olive oil and 1/2 t of each salt and pepper. Using a fok, break up the tuna into bit-size pieces, then toss gently with the beans and onions. Drizzle the red wine vinegar and season with more salt and pepper to taste.
Serve as it or over a bed of fresh arugula.
Chef's Tips: If you can't find tuna packed in olive oil and are using tuna packed in water, drain out the water and add 3 T of olive oil.
Other delicious add-ins (try all or some together!):
1/4 c sun-dried tomatoes (shown)
2 T fresh sliced basil leaves
1/2 c capers
1 c cherry tomatoes