Sack Lunch: Beans And Tuna Salad Recipe
- 1 cup dried cannellini beans, soaked, cooked, and drained, OR 3 cups canned cannellini beans, drained
- 1/2 medium onion, preferably a sweet variety such as Bermuda red, Vidalia, or Maui, very thinly sliced (and soaked in several changes of cold water, if you are up for it...I am not)
- Salt
- 1 seven-ounce can imported tuna packed in olive oil
- Extra virgin olive oil
- Choice quality red wine vinegar
- Black pepper, cracked fairly coarse
- Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss. Drain the tuna and add it to the bowl, breaking it into large flakes with a fork. Pour on enough oil to coat well, add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning the ingredients over several times, and taste and correct seasoning.
cannellini beans, onion, salt, tuna, extra virgin olive oil, red wine vinegar, black pepper
Taken from www.seriouseats.com/recipes/2008/06/marcella-hazan-beans-and-tuna-salad-recipe.html (may not work)