It was time again for my cannellini bean and tuna salad, the perfect salad for a Winter’s day. Oil packed tuna, tomato, celery heart, red onion, and calamata olives combine into a meaty refreshing satisfying salad with leftovers.
The picture is deceiving. I didn’t leave any on the plate.
Tuna, celery, and bean salad
Insalata di Tonno, Sedano, e Fagioli
Serves 4
“Canned Italian tuna packed in olive oil can be very fine with a tender, moist texture and rich tuna flavor. The best brands come packed in glass jars and are often available in Italian grocery stores.” But the best you can afford in other words. “Tuna, beans, and red onion are a classic combination. Here, tender celery adds a bit of crunch.” The tomatoes and olives are my craved addition.
1 small can (14oz) petite diced tomatoes
2 ½ cups drained cooked or 19 oz can cannellini beans, rinsed and drained
1 can (6 ½ oz) tuna packed in olive oil, drained
2 – 3 tender (inner most)celery ribs, sliced with the leaves
½ small red onion, peeled and chopped
3 TB extra-virgin olive oil
1 to 2 TB fresh lemon juice
Freshly ground pepper
2 Tb chopped flat-leaf parsley (optional)
½ cup diced Calamata olives
-
In medium bowl, combine beans, tuna, celery, onions, tomatoes and olives.
Take care not to over-toss the tuna as you’ll lose the chunks. Add that at the very last perhaps.
-
In a small bowl, whisk together the olive oil, lemon juice, and pepper to taste until well blended.
-
Shred some Romaine lettuce (crunchy) and place tuna mixture atop and drizzle dressing over salad. Sprinkle with parsley or celery greens. I make homemade pita chips and they add that extra needed crunch.
If you feel a sense of deja vous, I originally published this last May. Bon Appetite.
