While cleaning up a corner of my craft room the other night, I found a lil recipe snippet from Sunset magazine for a very nice tuna salad. This salad is what started my lil love affair with tuna & white beans. You can see how I adapted it here.
Just looking at the picture in the magazine of the crisp, brilliant bright green celery slices made me WANT that soo bad for lunch today. So I did it. And here it is. It’s really easy and what you see below is “my” version of their recipe.
Tuna & White Bean Salad
(adapted from Sunset Magazine)
-1 can tuna in olive oil
-2 ribs celery sliced thinly
-1 can white cannellini beans (drained)
-1 tablespoon flat leaf parsley chopped
-1 big glug olive oil
-1/4 red onion chopped
-a splash of red wine vinegar
-juice from half a lemon
-salt & pepper to taste
Drain the tuna- put in bowl with all the rest of the ingredients. MIX MIX MIX. Add on top of grilled bread and you have yourself a nice lil bruschetta!
Sometimes I add a little bit of toasted walnuts for extra crunch. I have also been know to just eat it directly from the bowl…..
