This is a go-to salad recipe that I love. I found the recipe in a book entitled The Antipasto Table by Michelle Scicolone given to me by my ex-in-laws. I added to it and I love it.
What I love most about it is that it uses three cans from the cupboard plus calamata olives(love) and celery hearts. Unless you’re making bloody marys or stock, you may not appreciate the lovely celery heart. They are sweet and the leaves have attitude. I garnished with pine nuts and Parmesan. Do what you will with this summer or winter can salad.
(And PS, I didn’t have enough tuna so I threw in the can of clams that’s been staring at me for some time. It didn’t suck.
Tuna, celery, and bean salad
Insalata di Tonno, Sedano, e Fagioli
“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.