I came across this recipe when some coworkers and I took an Italian cooking class. Really, it was more of a cooking demonstration and tasting since there were no hands-on opportunities. Regardless, I came away with one of the best recipes I've ever tried in my life. No, I am not exaggerating!
Tuna and White Bean Salad
2 cans Italian tuna, in olive oil
2 cans cannellini beans
1/2 red onion, sliced very thinly
Leaves from celery (the light green parts inside)
Juice of one lemon
6 Tbsp. olive oil
Salt and pepper to taste
Pinch of sugar
Ingredients photo:
(2 lemons pictured because I wasn't sure how much juice I'd get from one. Only use one, which should give you about 4-5 Tbsp. of juice.)
Close-up shot of the tuna. Find this tuna! Specialty markets may have it. I found mine at an import food shop here in Seattle. It's worth it...trust me on this. If you like, you can use regular tuna canned in oil or water but the flavor will be different and not as rich.
Take off all the stalks from the celery. You're after all of the light green leaves. You can use some of the darker green leaves but not too many! The green leaves have a wonderfully delicate flavor that adds so much to this salad.
Special Italian beans...yum! These tasted amazing. I got them from the import shop as well.
Slice the red onion verrrrrrrrry thinly. You can use a mandoline if you like but I just used a knife.
Mmmmm...tuna.
Mmmmm...tuna. ^_^
Put the lemon juice in a separate bowl.
Add the olive oil.
Now add the salt, pepper, and pinch of sugar.
Incorporate the dressing carefully. You don't want to break up the tuna too much.
Enjoy! Yes, I did eat this whole bowl. No, I don't feel guilty. It was amazing!
Obligatory cocktail shot: this time a dirty martini for Mr. Mary Cooks!
