This recipe can be made with canned tuna but is improved by using tuna that comes in a jar with oil (more expensive but the flavor is great) and the ultimate would be to do it with fresh grilled tuna. The salad, which consists of cannellini beans and red onion nestles on a bed of crunchy lettuce. I have served this salad many, many times and it is always a success. I have, I think improved the basic recipe with the addition of black olives. The dressing is a lemon vinaigrette.
1 jar tuna or 2 x 5 oz cans of tuna – drained
Romaine lettuce – chopped
1 can of cannellini beans – drained and rinsed
1 tbsp. finely chopped red onion (more if you like onions)
8 black olives – chopped
Place the lettuce on a platter and put the beans and tuna on top, sprinkle with red onion and top with olives. Toss with dressing or let people serve themselves.
Quarter cup extra virgin olive oil
Quarter cup of freshly squeezed lemon juice (usually 1 lemon is enough)
1 large clove of garlic minced
Half a teasp. Dijon mustard
Mix all ingredients together. Taste a bit and if you find it a little too tart add a very small amount of honey (an eighth of a teasp.).
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