Bean and Tuna Salad

The bean and tuna salad is a simple and tasty dish, typical of Italian cuisine, perfect as a main course or as a side dish. Here is the recipe:

Ingredients

• 400 g of cannellini beans (already cooked or canned)
• 200 g of oil-packed tuna (drained)
• 1 small red onion (or fresh spring onion)
• 2 tablespoons of chopped parsley
• Juice of half a lemon
• Extra virgin olive oil (as needed)
• Salt (as needed)
• Black pepper (as needed)

Preparation

1. If you are using dried beans, remember to soak them overnight and cook them in unsalted water until they are tender. If you are using canned beans, drain them and rinse under plenty of cold water to remove any preservative taste.

2. Finely slice the red onion and put it in a small bowl with cold water and a little vinegar or lemon juice. This process will help to mitigate the strong flavor of the onion.

3. In a large salad bowl, combine the drained beans, the previously drained and flaked tuna with a fork, and the onion after draining and dabbing it dry.

4. Dress everything with extra virgin olive oil, lemon juice, salt, pepper, and the chopped parsley. Mix gently to avoid breaking the beans.

5. Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to blend well together.

Curiosity

This salad is perfect for lovers of the Mediterranean diet and can be customized by adding other ingredients such as capers, Taggiasca olives, or cherry tomatoes. Moreover, for a crunchy note, you can add sliced celery. Being a dish rich in proteins and fibers, it is ideal for a light but satisfying summer lunch.