This is one of my favorite recipes and one that I use ALL the time. When I'm at school, I usually cook for one, which can be tricky. Most recipes make more than one serving and most dishes aren't good for more than a few days. This means I'm stuck eating the same thing for several meals in a row and end up throwing away half of the things I cook because they've gone bad by the time I get around to eating them.
Enter tuna salad with white beans. This dish is delicious, versatile and can last for up to a week in the fridge. Perfect.
|This salad makes a great light lunch|
The best thing about this dish is how easy it is to fine tune. The recipe is just a rough guide. Personally, I like to add a little extra vinegar and parsley. It's also great with some cherry tomatoes thrown in.
Tuna Salad with White Beans
2 6 oz. cans of chunk tuna in water
1 14 oz. can Cannellini beans
3 ribs celery, thinly sliced
1/4 red onion, chopped
3 tbsp curly parsley, chopped
1 big glug olive oil
1 tbsp red wine vinegar
Juice from half a lemon
Salt & freshly ground pepper to taste
Drain tuna and white beans in a strainer and wash with cold water. Combine all the ingredients in a medium-sized bowl and mix thoroughly. Serve plain, on bread or crackers or on top of a salad.
This dish keeps really well. It can be stored in the fridge for several days after it's made. Just cover with plastic wrap or store in an airtight container.