- 14 oz canned tuna*
- 30 oz cans cannellini white beans, drained and rinsed
- 1 medium red onion, thinly sliced
- ground black pepper
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tbsp parsley, chopped
*If the tuna is canned in oil, you can set aside the oil while draining the tuna for use instead of olive oil.
Mix all the ingredients together, adding salt and pepper to taste. Serve.
Real People Servings: 5ish, assuming you’re eating it with other things (like crackers) and not just by itself.
As written, it was pretty bland. Before I even made it, I thought it was a recipe that screamed for lemon juice. Originally it mostly just tasted like canned tuna. The lemon juice brightens up the entire dish, and enhances the other flavors.
Doctored, this makes for a nice lunch with some crackers or on lettuce!