The unseasonably warm (yet glorious!) weather has caused me to lose my taste for heavy winter foods. I’ve been cracking into lighter fare, so it has been all salads, yogurt and cold noodles for me. And this amazing tuna salad. Simple, lemony and super filling. It’s prefect for lunch/dinner and home/office, it travels well and yum, yum, yum.
1 15 oz can cannellini beans (drained and rinsed)
2 8 oz cans tuna packed in water (drained)
2 Tablespoons chopped chives
juice of 1 lemon
3 Tablespoons extra virgin olive oil
salt and pepper
Directions: Place the drained tuna in a mixing bowl and break it up with a fork until flakey.
Add the beans, olive oil, lemon juice and chives. Add salt and pepper to taste and mix well.
You can serve this dish a number of ways: chilled or at room temperature; piled onto a bed of lettuce; stuff into a pita wedge; or plain right out of the mixing bowl.
For a pop of color, garnish with chopped chives and a thin slice of lemon.
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