Cannellini And Tuna Salad
- 1 can cannellini beans (19 oz.) from Italy or Goya.
- 1 6 oz. can solid white tuna (200 gr.) olive oil packed.
- 3-4 scallions thinly sliced (white part and some of the tender green parts).
- extra-virgin olive oil.
- red wine vinegar.
- salt, pepper.
- Drain and rinse cannellini with cold water. Allow to dry somewhat in a colander. Spread beans in a shallow serving dish. Flake tuna over the beans, using the oil in the can.
- Sprinkle with scallions. Dress with olive oil, vinegar, salt, pepper to taste (beans will absorb oil, so use enough to keep salad moist). Cover with plastic wrap and allow flavors to blend at least 15 minutes. Serve with warm, crusty French or Italian bread. Can be made ahead of time, refrigerated, and brought to room temperature before serving.
cannellini beans, solid white tuna, scallions, extravirgin olive oil, red wine vinegar, salt
Taken from www.epicurious.com/recipes/member/views/cannellini-and-tuna-salad-1209478 (may not work)