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White Bean and Tuna Salad Recipe

Source of Recipe

Richard Pennington


Recipe Introduction

Origins Unknown

List of Ingredients

*1 cup chopped red onions or shallots
*the zest and juice of 1 lemon or 2 limes (can sub a tablespoon of or two of cider vinegar)
*2 five or six ounce cans of tuna packed in olive oil
*2 15 ounce cans of cannellini or Great Northern white beans, rinsed and drained
*1/2 cup of chopped mint, parsley or arugula
*a few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flake
*1/2 teaspoon freshly ground black pepper
*salt and olive oil to taste




Recipe

1 Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions

2 Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon and mix to combine. Salt and pepper and olive oil to taste.

3 Chill before serving. This salad will last several days in fridge, covered tightly

Serves 4