Made with pantry ingredients, this Tuna with Cannellini Beans recipe makes a healthy lunch option!
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 a good no-cook meal 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. One addition that I like to add to mine is a little cajun seasoning and Tabasco sauce. So good!
Tuna With Cannellini Beans
- 2 (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.