White Bean and Tuna Salad
This tuna
salad is provided with additional proteins thanks to the white cannellini
beans. And although it's tasty enough to be eaten on its own, this tuna salad
is particularly good when picked with crispbread.
INGREDIENTS
- 1/2 cup chopped red onions
- Juice of half a lemon
- 1/2 cup chopped kalamata olives
- 1: 5 ounce Albacore Tuna in Olive Oil (no need to drain, see notes)
- 2/3 cup crumbled feta cheese
- 1: 15.5 ounce can of great northern beans, drained and rinsed well
- Handful chopped fresh parsley
- 1: 5 ounce Yellowfin Tuna in Olive Oil (no need to drain, see notes)
- 1/2 cup julienned sundried tomatoes
- Salt and pepper, to taste
INSTRUCTIONS
First, in a
large bowl, add all of the above ingredients. Gently until everything is well
mixed.
Then, serve
at room temperature, or if desired, you can chill it in the refrigerator for
2-3 hours and serve chilled.
Serve on
bread or eat as is!
Happy
Cooking Time.
NOTES
I did not
drain the tuna because I felt that it gave more flavor to the dish to use the
liquid in which the tuna was wrapped, especially since it was only olive oil!
