A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time.
- 1 (6 ounce) can tuna, drained
- 1⁄2 small red onion, diced
- 1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
- 1 garlic clove, sliced
- 1 small celery rib, diced
- 1 tablespoon whole grain mustard (or brown mustard)
- 1⁄2 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- 1⁄4 cup olive oil
- salt and pepper
- Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
- Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
- Refrigerate for at least an hour before serving, but serve at room temperature.
I made this exactly as the recipe reads, and it's wonderful! I used a low-sodium tuna (I don't watch salt intake, but I don't like all of the weird flavor additives of other tuna) and the cannellini beans (I love their creamy texture). The amount of onion is just enough, not overpowering; the celery is just enough for some crunch. And I personally like squeezing just a touch of lemon juice on it! Thanks, Jim for posting such a fantastic recipe!
Yes, there is a lot of liquid But I just topped it on a big bed of greens. I found this to be full of flavor! Salty and meaty from the tuna which I used albacore. Creaminess from the beans, crunch from the onions (I used sweet white) & celery. As for the mustard I used Grey Poupon Dijon mustard.Fresh and dried oregano was used. Very easy filling and healthy.Thanks!
This was a nice recipe. It went well as a side dish for an italian potluck for work. It was alot more soupy than I thought that it would be though. I thought the recipe would actually be more like a salad. It was very good and flavors were great too. Thank you, Jim.