Salad

Tuna and Cannellini Bean Salad (serves 4)

Am publishing this again because it is one of my staple recipes that never fails to please, is healthy and VERY easy to prepare plus I usually have tuna and cannellini beans in my pantry. I use tuna fillets – the Tonnino brand is the best tuna I have found and I haven’t eaten canned tuna since. It comes in a glass jar packed in either olive oil or spring water. Take crisp Romaine lettuce, red onion, tuna and cannellini beans (low sodium if possible), toss all together with a vinaigrette and you are good to go – sprinkle with capers if you want.

2 heads of Romain lettuce – thinly sliced
2 – 3 thin slices of red onion – finely chopped
1 x 6.7 oz jar of Tonnino tuna fillets in spring water – drained and broken up
1 can of cannellini beans – drained
Pour over as much of the dressing as you like, toss well and serve.

Vinaigrette Dressing
1 tsp. Dijon mustard
1 tbsp. champagne vinegar
3 tbsp. extra virgin olive oil
Salt and freshly ground black pepper

Whisk the mustard and vinegar together until smooth.
Add the oil, salt and pepper and keep whisking until emulsified.

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