Bean and Tuna Salad

Bean and tuna salad is a simple and tasty dish, typical of Italian cuisine, perfect as a main course or as a side dish. Here is the recipe:

Ingredients

• 400 g cannellini beans (already cooked or canned)
• 200 g tuna in oil (drained)
• 1 small red onion (or fresh spring onion)
• 2 tablespoons chopped parsley
• Juice of half a lemon
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Black pepper (to taste)

Preparation

1. If using dried beans, remember to soak them overnight and cook them in unsalted water until tender. If using canned beans, drain and rinse them under plenty of cold water to remove any preservative flavor.

2. Thinly slice the red onion and place it in a small bowl with cold water and a little vinegar or lemon juice. This process will help mellow the strong flavor of the onion.

3. In a large salad bowl, combine the drained beans, the previously drained and flaked tuna, and the onion after draining and patting it dry.

4. Season with extra virgin olive oil, lemon juice, salt, pepper and chopped parsley. Mix gently to avoid breaking the beans.

5. Let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld well.

Curiosities

This salad is perfect for lovers of the Mediterranean diet and can be customized by adding other ingredients such as capers, Taggiasca olives or cherry tomatoes. In addition, for a crunchy note, you can add sliced celery. Being a dish rich in protein and fiber, it is ideal for a light yet satisfying summer lunch.