This dish makes for a super easy lunch made with pantry ingredients!
A couple of years ago, I came across this recipe in a book called The Mediterranean Prescription. My husband and I both really enjoy this dish, so it makes a regular appearance on our table. It only requires a handful of ingredients, all of which I always keep on hand.
One of the main reasons I love this Tuna with Cannellini Beans dish is that there is no cooking is involved. I love no-cook recipes especially during the warmer months of the year. Summers in Texas are very hot and humid – not exactly the kind of weather that makes you want to turn on the stove.
I suppose this could feed three people, but my husband and I polish this off by all by ourselves.
What you will need.
two (4.5 oz) cans of solid light tuna in olive oil (such as the Starkist brand), one (15 oz) can of cannellini beans, red wine vinegar, extra virgin olive oil, red onion, salt and pepper (not pictured).
Thinly slice half of one small red onion.
You can either leave the slices like that, or you can cut them in half like I do.
Place the sliced red onion into a bowl.
Add three tablespoons of red wine vinegar.
Toss to coat the red onion. Let this soak for one hour.
Open and drain the two cans of tuna. Place into a bowl, and flake gently with a fork. Rinse and drain the cannellini beans. Add those to the bowl with the tuna.
Add two tablespoons of red wine vinegar to the bowl.
Drain the onions, and add to the bowl with the tuna. Toss gently.
Add 1/4 teaspoon of freshly ground black pepper.
Add 1/4 teaspoon of salt.
Toss together gently to combine. Serve at room temperature.
- 2 (4.5 oz ) cans of solid light tuna in olive oil
- 1 ( 15 oz ) can of cannellini beans, drained and rinsed
- 1/2 small onion , thinly sliced
- 5 tbsp of red wine vinegar , divided
- 2 tbsp extra virgin olive oil
- 1/4 tsp black pepper
- 1/4 tsp salt
Soak the red onion in 3 tablespoons of red wine vinegar for one hour. Begin preparing the rest of the ingredients during the final 5-10 minutes of the hour. In a large bowl, add the tuna and flake it gently with a fork. Add the cannellini beans. Next, add the remaining two tablespoons of red wine vinegar. Drain the red onions, add to the tuna and beans and toss gently. Add the extra virgin olive oil, salt, and pepper. Toss gently together to combine. Serve at room temperature.