I’ve been meaning to post this recipe for a while as it is one of my favorites and is really healthy. When we lived with the 93-year-old woman who’s son and DIL were on their mission, part of the deal was that we have Sunday dinner together every week and then have the same thing for Monday night and then have a weekly game of scrabble. She made the salads which was really great because I honestly hate to chop. It has something to do with being a klutz and needing my fingers intact to play the violin… So anyway, she introduced us to some very interesting, some very boring and some delicious recipes in the 18 months we lived there. This recipe is by far my favorite one that she shared (I honestly am addicted). I changed it around a little (as I do almost everything I cook). What I really like to do with this is double it and have it for dinner and then for lunch the next day. For those of you on diets, this is full of protein, fiber and good oils. Bon appétit.
White Bean Tuna Salad
-1 can white beans rinsed and drained well (or you can use dried that you’ve soaked overnight and boiled for at least an hour though I usually do two).
-1 can tuna (Preferably Italian in Olive oil)
-1 cup of parsley, fresh, chopped (or to taste I usually only do about 1/4 cup)
-1/4 cup finely diced red onion (green onions are good too and then you only need 1-2 chopped)
-3 Tbs olive oil
-2 Tbs lemon juice
-salt and pepper to taste
1. Rinse beans in colander until no foam appears. Let drain, pat dry with paper towels.
2. Drain oil from tuna and discard; put tuna in mixing bowl.
3. Add beans chopped parsley, onion, and gently combine.
4. In small bowl, whisk olive oil and lemon juice. Gently mix dressing into salad. Season to taste with salt and pepper.
5. Will stay good in refrigerator for a day or two.