I read this recipe in the New York Times back in 2009 and I have been making this salad on a regular basis. It is perfect for lunch and can be eaten cold or at room temperature. As usual, I made some changes to suit my personal taste.
4, 8oz cans of tuna (packed in oil, packed in water will do too)
2, 15.5 oz cans of Cannellini beans, rinsed and drained
1/2 Tbsp of dried parsley
1 tsp of ground sage
1/2 Tbsp of red wine vinegar
salt and fresh cracked black pepper (to taste)
1. Rinse and drain the beans.
2. Drain a little bit of the oil and then add the tuna in a bowl and flake the fish with a fork.
3. Add the beans and toss in the herbs and vinegar
4. Season with salt and pepper.
5. You can add this salad wo spinach or arugula–these salad greens have a personality of their own and can stand up to the tuna.
Note: the original recipe called for chopped red onion, but since I am taking the salad to work, I thought I would do my lab mates a favor and avoid the onion AND tuna breath, hahahaha! Also, if you are using tuna packed in water then add a few tablespoons of olive oil.
I hope you like this light, protein packed and super healthy salad.