Insalata di Fagioli e Tonno: Tuna and Bean Salad

TOTAL TIME: 15 min
Prep: 15 min
Inactive Prep: --
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • 14 ounces canned tuna in oil or water, drained
  • 1 celery stalk, chopped
  • Juice of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
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      • Print Recipe

      Directions

      Mix cannellini beans, tuna, and celery in a salad bowl.

      Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

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      5

      Newest Ratings and Reviews

      Read all 8 reviews

      • on January 17, 2013

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        I made this for lunch today and it was so good! I only changed two things: I doubled the celery and added some halved cherry tomato s. Also it was so easy and quick to make! I will be making this again.

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      • on January 15, 2013

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        I made this, this morning for lunch today for me and a co-worker. I halved the recipe & it was plenty,actually there are leftovers. I added an avacodo and it was EXCELLENT! Very light and the avacodo gave it a creamy texture. I will defeinitly make this again, can't wait to make this in the spring & summer. I love all David's recipes.

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      • on April 06, 2012

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        I didn't have any celery or a lemon, but when I saw David make this salad I wanted to see what I could come up with. I had a can of cannellini beans, a can of tuna, and some basil pesto so I put two tablespoons of it in the mix with the salt, pepper, and evoo. AMAZING! Thanks for the inspiration, David!

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