1 can (7 oz.) premium canned tuna, drained
¾ cup red onion, thinly sliced crosswise
1 can (15.5 oz.) cannellini beans, drained and rinsed
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Salt
Freshly ground black pepper
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| I'm pretty sure this is the kind of thing they mean by "thinly sliced crosswise." |
Pour tuna into bowl and break up with fork. Stir in onion
and beans.
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| Mix it up carefully so you get the onions all separated without smooshing the beans or pulverizing the tuna. |
Season to taste with salt and pepper. Toss thoroughly with olive oil
and vinegar.
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| Thoroughly! No half-assing this one, no sirree! |
Serve at room temperature.
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| Remember that dishes that aren't terribly pretty can still have great flavor |
My Rating: 4/5 "Love the textures - really comforting to chew, actually. I might have liked a little less onion, but it did add a nice pop! to the beans and tuna."
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