Tuna and White Bean Salad
Source
Best American Side Dishes, by America's Test Kitchen, c2005, p126
Yield
4 side servings
Prep info
10 min prep + 5 min stand
Prep time
Not set
Cook time
15 minutes
Time required
15 minutes
Oven preheat
N/A
Type
Side
Status
Rejected
Tags
Ingredients
- 8 oz canned tuna (packed in olive oil, oil & tuna both dumped in bowl)
- 15 oz canned cannellini beans (drained and rinsed)
- 2 T minced red onion
- 1 T minced parsley (fresh)
- 1/2 t salt (kosher or sea)
- 1/8 t freshly ground black pepper
- 2 t red wine vinegar
- 1/2 lemon (cut into 4 wedges)
Method
Gently mix all of the ingredients except the lemon wedges together in a medium bowl and allow the flavors to meld for 5 minutes. Serve with the lemon wedges.
Notes
SJ Note 28 Mar 2012: This was strange, and lacked cohesion. I'm beginning to suspect we're not big fans of cannellini beans (or perhaps all white beans), though, so if you are, you still might want to give this a try. The original calls for draining the oil from the tuna and then adding 3 tablespoons of extra virgin olive oil, which I did, but then felt like a doofus for not realizing I could've just used the oil the tuna came in, so I've rewritten this.