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tuscan white bean and tuna salad

July 1, 2019

Want a lunch that costs less than a frozen meal, takes less than 5 minutes to prepare, requires no cooking, is impossible to mess up, and tastes great?

This is an adaptation of a northern Italian recipe.

– 1 can tuna
– 1 can drained and rinsed white beans, or leftover cooked white beans (cannellini, great northern, or similar)
– olive oil and red wine vinegar, to taste
– minced raw garlic and/or onions
salt and black pepper, to taste
optional: capers or minced pickles
optional: sliced olives
optional: fresh lemon juice
optional: tiny bit of mayo or plain yogurt for creaminess
optional: salad greens

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Finally posting this, although it’s been a go-to for me for years for a quick and lazy lunch. This is packed with protein. Eat a clump of it on a big green salad with an Italian vinaigrette, pile it on a slice of whole-grain bread with a mustardy vinaigrette and fresh tomatoes and greens, or just scoop it up with crackers.

For a similar northern Italian salad, try this roasted eggplant and tuna salad, or this springtime niçoise style salad.

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