Tuna & Cannellini Bean Salad - Insalata di Tonno e Cannellini
The first time I made this salad was at our Italian coffee shop, Caffe Di Lusso. It made a wonderful hearty side to go along with our soups and sandwiches, and it was always a hit with our customers. Since then I have made it more times than I can remember. It may not sound very elegant but it is uniquely delicious and has a very Italian taste to it, which of course I love. My favorite way to have this is atop a bed of mixed greens drizzled with olive oil and sprinkled with salt and pepper. Add some crusty bread for a fantastic lunch or light dinner. The other way I love this is to put it on some bruschetta toasts… it makes a great appetizer or picnic item.
This salad can be made a day or two ahead of time. It is best enjoyed at room temperature though so let it come out to rest for a while if you are making ahead of time.
Tuna & Cannellini Bean Salad
INGREDIENTS -
1 can or 2 cups cannellini beans
1 can tuna in water
6 - 8 Chives cut into desired size pieces
Olive Oil
Salt & Pepper
If using canned beans, drain and put into a bowl. Add the tuna and chives and mix gently.
Add a good drizzle of olive oil. You want enough to coat all the ingredients without making it soupy. Season with salt and pepper to taste.
Serve along side bruschetta toasts, crackers, or add it to some mixed green for a delicious filling salad.
