It’s light but filling, healthy but still tasty, and slimy yet satisfying. Always wanted to use that in context. Lion King fans? Anyone?
Oh, and there’s no cooking involved at all, so it’s pretty darn fast as well.
Tuna and Bean Salad
(Tonno e fagioli)
2 cans cannellini beans
2 cans tuna fish
1 small onion cut into chunks
4 tablespoons olive oil
2 tablespoons lemon juice
salt and black pepper to taste
Pour the beans into a strainer, rinse, drain well, and put in your serving bowl or platter.
Add tuna and onion in large chunks over the beans.
If you want, make the dressing in a separate bowl, but I just add everything all together in the same dish. That’s olive oil, lemon juice, salt, pepper, and parsley.
Toss well (and carefully so as not to break too many beans) before serving, and be sure to taste test first for anything missing.
I add another squeeze of lemon just before serving as well.
Ah, and I should warn you that I won’t be around the rest of the week due to a work conference, so while I’m gone, you have some homework: (1) Be sure to check out the full list of What’s Cooking Wednesday participants over at Shannon’s place;
(2) Have a lookee at Sara’s (Ms Adventures in Italy) Parmeggiano Reggiano Stuffed Onions Wrapped in Prosciutto di Parma;
(3) Explore The Left Over Queen’s Foodie BlogRoll over on my sidebar; and
(4) Report back here and tell me what other kinds of recipes you’d like to see around here, especially any specific ingredients you’re looking to incorporate.