Tuna Salad #4 : Tuna and White Bean Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a very simple, mild tuna salad. Prepping the onion as directed removes the raw onion bite. I like this on a bed of green salad. [Essentials of Classic Italian Cooking (Marcella Hazen)] Ingredients:
1 (15 ounce) can cannellini beans, drained |
1/2 medium sweet onion |
salt |
1 (7 ounce) can imported tuna in olive oil |
2 tablespoons extra virgin olive oil |
red wine vinegar |
fresh ground black pepper |
Directions:
1. FOR THE ONION:.
2. Slice into thin rings, and place in a bowl of cold water.
3. Squeeze with your hands for 3-4 seconds, releasing milky liquid into the water.
4. Drain and cover with fresh cold water.
5. Let sit for 10 minutes.
6. Repeat the squeezing and draining 2 - 3 more times before making the salad.
7. Drain the onion pieces thoroughly and pat them dry.
8. FOR THE SALAD:.
9. Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss.
10. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork.
11. Pour on enough oil to coat well, toss thoroughly.
12. Add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning over the ingredients several times.
13. Taste and correct for seasoning.
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