This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.
White Bean and Tuna Salad Recipe
- 2 16 ounce cans cannellini beans
- 1/3 cup extra-virgin olive oil
- 1 Tbs lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 garlic cloves, minced
- 2 Tbs Italian parsley, chopped
- 1 7 ounce can tuna, packed in water
- Drain the beans in a colander and rinse with cold water.
- Spread the beans on paper towels to dry.
- Place the beans in a large bowl and add the olive oil, lemon juice, salt, pepper, garlic, and parsley. Mix gently.
- Add the tuna and again mix gently. You want the tuna to remain in small chunks.
- Allow to sit for 30 minutes before serving.
Note: For the freshest flavor you can use dried cannellini beans. They are also known as white kidney beans. Boil 2 cups dried beans for 2 minutes, remove from the heat and let the beans soak for 1 hour. Then cook them for 1-2 hours over low heat. Drain and allow to cool.
The cannellini is another "New World" food that was embraced by the "Old World" and incorporated into the cuisines of Europe. They derive from the "common bean" that originated in Peru. The bean has always been a good, inexpensive source of protein. They are available year round both dried and in cans. They readily absorbs flavors of other foods.
This dish makes an excellent addition to the Rustic Antipasto. Make the night before and take it to work as a flavorful, healthy lunch option for work. Take along a bag of salad mix to add some green to your menu.