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.
I want this right now! 🙂
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Now this is a combination I had never thought of – thanks for sharing! ❤
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This looks so easy & I love your presentation!
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I remember that recipe from the NYT! I’ve also been making it for years. 🙂 your variation sounds really good!
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What a beautiful and tasty salad…I’m going to try it soon!
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I’m always looking for more ways to include protein in my diet. This looks delicious and not too hard to make. Can’t wait to give it a try. Thanks for visiting my blog recently!
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