Saturday, July 2, 2011

Tuscan Tuna Salad.

My version of an easy favorite. This recipe takes 10 minutes to prepare - just long enough for the “bake-at-home” baguette to be ready to eat.
  • 1 can cannellini beans, drained & rinsed
  • 2 6-ounce pouches of tuna in water
  • 4 T chopped fresh parsley
  • 4 T chopped red onion
  • 1 tomato, seeded & chopped
  • 3 T lemon juice
  • 1 T olive oil
  • freshly ground sea salt & pepper to taste
  • fresh bread (baguette, ciabatta, sourdough…)
  • avocado, sliced (optional)
  • feta cheese (optional)
Flake tuna and mix with beans. Mix in parsley & red onion. Gently fold in tomato. Toss with lemon juice and olive oil. Season to taste.
Serve with fresh bread. I like to place a slice of avocado on the bread with a spoonful of the salad on top, and a sprinkle of feta over everything. Yum!

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