Tuna And White Bean Salad Recipe
Ingredients
| Cannellini beans | 1 15 Ounce, undrained | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| black pepper | 1 | |
| 2 tablespoons good-quality olive oil | ||
| 1/4 cup finely chopped scallions, the white and part of the green | ||
| 1 7-ounce can light tuna in water | ||
| Italian parsley | 2 Tablespoon, chopped | |
| Lemon wedges | ||
Directions
MAKING
1. Heat the beans with liquid on low flame or in the microwave. Keep warm.
2. In a large bowl, combine lemon juice, seasonings and the olive oil
3. Use a fork to whisk until well blended.
4. Drain the warm beans reserving liquid for another purpose if you like
5. Add them to the bowl along with scallions.
6. Stir lightly with a wooden spoon to mix thoroughly.
7. Cover and set aside for 1 hour for the flavors to be absorbed.
8. Taste and adjust seasoning and add more lemon juice if you like.
FINALIZING
9. Just before serving, drain the tuna flake into chunks and stir into the beans.
SERVING
10. Dish out on serving platter.
11. Garnish with parsley and lemon wedges if you like.
1. Heat the beans with liquid on low flame or in the microwave. Keep warm.
2. In a large bowl, combine lemon juice, seasonings and the olive oil
3. Use a fork to whisk until well blended.
4. Drain the warm beans reserving liquid for another purpose if you like
5. Add them to the bowl along with scallions.
6. Stir lightly with a wooden spoon to mix thoroughly.
7. Cover and set aside for 1 hour for the flavors to be absorbed.
8. Taste and adjust seasoning and add more lemon juice if you like.
FINALIZING
9. Just before serving, drain the tuna flake into chunks and stir into the beans.
SERVING
10. Dish out on serving platter.
11. Garnish with parsley and lemon wedges if you like.
Chef
