THE BUDGET GOURMET

Tonno & Fagioli

pronounced: TOH-no EH fah-JOE-lee
Tuscan Tuna & Cannellini Bean Salad
makes 2-3 servings

Ingredients:

• 1 can drained cannellini beans
• 1 can tuna, preferably solid in olive oil (if in water, drained) 
• 1 medium red onion, thinly sliced
• Extra virgin olive oil to taste
• Salt and fresh cracked pepper
• Juice of half a lemon
• 1 tsp capers (optional) 
• A few sprigs of flat parsley, chopped (optional)
  

Method:

1.Mix ingredients including olive oil from tuna.
2.Chill or let rest at room temperature a little before eating, stirring ever so often.
3.Serve and enjoy.


Variations:


Serve on a bed of arugula or mesclun greens.
Substitute with other kinds of beans and canned fish like chick peas and sardines.
Add diced tomato, cucumber, zucchini or other veggies.
Add other fresh herbs or spices to taste.
Great as a bruschetta topping.
Serve heated and tossed with spaghetti, or with rotini as a cold pasta salad.


Copyleft (2010) The Budget Gourmet