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.
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.