Tuna, Artichoke, and Cannellini Bean Salad (Insalata Tonno e Fagoli)
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Time
prep 0:05
total 0:20
Ingredients
| 1 can | good albacore or | | skip jack tuna packed in oil not drained (can use tuna in water but not as tasty and needs to be drained of all water and solid tuna, not the flaked) | | 1 can | artichokes, drained | | 1 can | white cannellini beans, rinsed and drain of any juices (use great northern or | | other white beans) | | 1/2 | md. onion, diced | | Juice of one lemon | | 1 tbsp. | honey | | 1/4 cup | chopped herb (Parsley, basil, thyme, rosemary, tarragon, or | | oregano; I like Rosemary or | | tarragon personally but they are all good) | | Salt and pepper | | Baby spinach or | | a spring lettuce mix or | | something similar (doesn’t use Iceberg, the salt in the salad will destroy the lettuce leaving you with a mess). |
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Instructions
In a bowl, break apart the tuna into small chunks. Cut each artichoke into 4-6 bite size pieces. Combine all the other ingredients in a bowl except for the lettuce, check seasoning. Let sit in the fridge for one hour and serve atop the greens.
Author's Comments
This is one of my favorite recipes. When ever I entertain guests and dates this salad is always one that I turn to. It’s quick and easy and is filled full of flavor. People will think you’re a genius if you can make this. This is the perfect dish for a hot summer when you don’t want to cook or you want a low fat meal for lunch.