Mediterranean Tuna Cannellini Salad Recipe
Ingredients
| Capers | 4 Tablespoon (Dressing:) | |
| Red wine vinegar | 5 Tablespoon (Dressing:) | |
| Balsamic wine vinegar | 1 Tablespoon (Dressing:) | |
| Garlic | 2 Clove (5gm), crushed (Dressing:) | |
| Tuna - 2 cans (6 1/2 to 7 oz each), solid white or light water-pack , drained and flaked | ||
| Red or green onion - 1 /3 cup, chopped | ||
| Tomatoes | 4 Medium, chopped (Salad:) | |
| Basil | 1 /2 Cup (16 tbs) (Salad:) | |
| Parsley | 2 Tablespoon (Salad:) | |
| Salt | 1 /4 Teaspoon (Salad:) | |
| Black pepper | 1/4 Teaspoon (Salad:) | |
| Olive oil - 3 to 4 tablespoons, extra-virgin | ||
| White kidney beans | 2 Can (10oz), drained, rinsed (Salad:) | |
Directions
MAKING
1) In an airtight container, add the capers, red wine, oil, vinegar, balsamic vinegar, garlic, salt and pepper together.
2) Cover, shake well and allow to stand for 1- 2 hours for the flavors to blend.
3) In a large serving bowl, mix the tuna, onion, beans, tomatoes, basil and parsley together.
4) Refrigerate the tuna mixture until required.
5) When ready to serve, pour the dressing over the tuna mixture and toss gently to mix.
SERVING
6) Serve immediately on individual serving plates.
1) In an airtight container, add the capers, red wine, oil, vinegar, balsamic vinegar, garlic, salt and pepper together.
2) Cover, shake well and allow to stand for 1- 2 hours for the flavors to blend.
3) In a large serving bowl, mix the tuna, onion, beans, tomatoes, basil and parsley together.
4) Refrigerate the tuna mixture until required.
5) When ready to serve, pour the dressing over the tuna mixture and toss gently to mix.
SERVING
6) Serve immediately on individual serving plates.
Chef
