Tuna and Cannellini Bean Salad
Original recipe by: Leslie Brenner
Whether you open a can of cannellinis or make a pot from dried beans, this is a delightful way to turn a can of tuna into a lovely lunch or starter salad for dinner.
Serves 3.
Ingredients
1 5-ounce can of tuna, drained
1 15.5-ounce can of cannellini beans, drained and rinsed, or 1 ½ cups of cooked cannellini beans (see below)
2 or 3 stalks of celery, cut on the diagonal into 3/8-inch slices (plus its leaves, if it has some)
1 chunk of red onion (about 1/6 of a medium onion), sliced thin, or 2 scallions, sliced thin (including green tops)
½ cup Italian parsley leaves (or more or less, depending on what you have and your fondness for parsley)
1 tablespoon white wine vinegar or fresh lemon juice
¼ teaspoon salt (or more, if using no-salt tuna)
A few generous grinds of black pepper
2 tablespoons extra-virgin olive oil
Instructions
In a medium bowl, flake the tuna into bite-sized flakes with a fork. Add …