Tuna Cannellini Bean Salad with Parmesan Garlic Dressing
Servings 2-3
Author Tempie
Ingredients
1/2small red onion, sliced paper thin
5tbspred wine vinegar, divided
2tbspextra virgin olive oil
1/2tspdijon mustard
1/4tspItalian seasoning
1tbspParmigiano-Reggiano
1cloveof garlic, minced
sea salt and black pepper to taste
2(5 oz) cans of tuna in olive oil
1(14.5 oz) can of cannellini beans, rinsed and drained well
1/3cupsliced kalamata olives
3-4cupschopped romaine hearts
Instructions
In a small bowl, toss the red onions with 3 tbsp of red wine vinegar. Let sit while you prepare the rest of the salad. This helps take a bit of the oniony bite out of them.
In the bottom of a large bowl, add the rest of the vinegar, olive oil, dijon mustard, garlic, cheese, Italian seasoning, salt, pepper, and whisk until combined.
Add the tuna to the large bowl, and flake it with a fork. Add the beans and kalamata olives and toss together with the dressing. Drain the onions, add to the rest of the salad and toss gently to combine. Serve over chopped romaine hearts at room temperature.