Cannellini beans, tuna, parsley and red onion with a lemon–olive oil dressing; hearty and protein-rich.
SBy she
Servings
4
2 can Cannellini beans, drained and rinsed
2 can Tuna in olive oil, drained
0.5 piece Red onion, thinly sliced
0.5 cup Fresh flat-leaf parsley, chopped
3 tbsp Lemon juice
1 tsp Lemon zest
4 tbsp Extra virgin olive oil
0.5 tsp Fine sea salt
0.25 tsp Black pepper, freshly ground
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Prep Onion
1. Soak the sliced red onion in a bowl of cold water for 10 minutes to mellow its sharpness, then drain well and pat dry.
0.5 piece Red onion, thinly sliced
Make Dressing
2. In a large bowl, whisk the lemon juice, lemon zest, extra virgin olive oil, sea salt and black pepper until emulsified.
3 tbsp Lemon juice,
1 tsp Lemon zest,
4 tbsp Extra virgin olive oil,
0.5 tsp Fine sea salt,
0.2 tsp Black pepper, freshly ground
3. Add the drained cannellini beans and the red onion to the dressing and toss gently so the warm-from-the-can beans absorb the flavors. Let sit for 5 minutes.
2 can Cannellini beans, drained and rinsed,
0.5 piece Red onion, thinly sliced
Assemble and Serve
4. Flake the drained tuna into large chunks over the beans, add the parsley, and fold gently to keep the tuna in pieces. Taste and adjust salt and lemon, then serve at room temperature.
2 can Tuna in olive oil, drained,
0.5 cup Fresh flat-leaf parsley, chopped,
3 tbsp Lemon juice,
0.5 tsp Fine sea salt
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