Tuna and White Bean Salad

I read this recipe in the New York Times back in 2009 and I have been making this salad on a regular basis.  It is perfect for lunch and can be eaten cold or at room temperature.  As usual, I made some changes to suit my personal taste.

Ingredients:

4, 8oz cans of tuna (packed in oil, packed in water will do too)

2, 15.5 oz cans of Cannellini beans, rinsed and drained

1/2 Tbsp of dried parsley

1 tsp of ground sage

1/2 Tbsp of red wine vinegar

salt and fresh cracked black pepper (to taste)

Method:

1. Rinse and drain the beans.

2. Drain a little bit of the oil and then add the tuna in a bowl and flake the fish with a fork.

3. Add the beans and toss in the herbs and vinegar

4. Season with salt and pepper.

5.  You can add this salad wo spinach or arugula–these salad greens have a personality of their own and can stand up to the tuna.

Note: the original  recipe called for chopped red onion, but since I am taking the salad to work, I thought I would do my lab mates a favor and avoid the onion AND tuna breath, hahahaha!  Also, if you are using tuna packed in water then add a few tablespoons of olive oil.

I hope you like this light, protein packed and super healthy salad.