Coming to you from my friend at
Mi Casa Cooking ~ a delicious and light twist for a tuna salad with tons of yummy flavors. And since Summer is THE time for tomatoes, I sliced up a few mini heirlooms and added in for extra color and tons of flavor.
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Open faced on some hearty bread is a great way to serve as well!
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| I really recommend using an herb salad mix & arugula - The peppery flavors in the greens are perfect compliments to the other ingredients. |
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Drain and rinse a can of
canellini beans and plunk them in a bowl. Add a
can of tuna, one stalk of sliced
celery, a few sliced kalamata
olives, a handful of chopped fresh Italian
parsley (or you can throw in some torn basil). Toss gently together and season with salt and pepper. Add the juice of
half a lemon and a generous amount of extra virgin
olive oil. Give it another toss and enjoy! You can also put it on a bed of arugula or other greens. You can fiddle with your proportions but don't skip the canellini beans and use some other kind - there is something buttery about those beans that make this really work.
(Courtesy of Mi Casa Cooking)
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