Italian White Bean and Tuna Salad

I have been waiting for autumn impatiently, and have felt the cooler temperatures slowly creep in.  However, once the midday sun takes the stage, the temperature shoots back up to 31-32 Celsius (around a 10-degree difference from the early morning and late evening), and it feels like we’re thrown right back into summer.  This Italian White Bean and Tuna Salad is the perfect summery main or side dish for lunch during this unpredictable period.

Not only is it delicious and full of flavor, but it’s also quick and so simple to throw together! And it’s one of my husband’s and son’s favorite salads. They love it so much, I would have to double the recipe below just to feed them both. 

INGREDIENTS – serves 3 

1 can white Italian beans (fagioli cannellini – 400 g can)

1 can tuna (80 g)

½ large onion 

 

Seasoning

1.5 tsp oregano

1 lemon (juiced)

3 tbsp olive oil

3 tbsp water

½ tsp salt (to taste)

 

METHOD

1)    Drain the beans and the tuna. Add them to a medium-sized bowl.

2)    Slice the onion into very thin slices using a mandolin. I prefer paper-thin slices.  Place in a bowl of ice water for 5 minutes to remove the strong, sharp flavors of the onion. Drain and pat dry, removing as much water as possible with paper towels.  Add into the bowl of beans and tuna.

3)    Add the seasoning to the bowl of ingredients and mix gently (so as to avoid mashing up the beans) until well combined.  Allow to macerate for around 10 minutes.

4)    Serve with freshly toasted country bread slices or as a side dish.

Buon Appetito! Bon Appetit! En Guete! Guten Appetit! Itadakimsu!

 

Gastronomically yours,

 

Pia