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Antipasti Di Tonno & Fagioli
This is a no cook recipe for bean and tuna appetizer or salad as you like it.
Ingredients
1 (6 oz.) can tuna, drained
1/2 small red onion, diced
1 (14 oz.) can cannellini beans, liquid reserved (any white bean will do)
1 garlic clove, sliced
1 small celery rib, diced
1 tbsp. whole grain mustard (or brown mustard)
1/2 tsp. dried oregano
3 tbsp. red wine vinegar
1/4-cup olive oil
Salt and pepper
1/2 small red onion, diced
1 (14 oz.) can cannellini beans, liquid reserved (any white bean will do)
1 garlic clove, sliced
1 small celery rib, diced
1 tbsp. whole grain mustard (or brown mustard)
1/2 tsp. dried oregano
3 tbsp. red wine vinegar
1/4-cup olive oil
Salt and pepper
Methods/steps
Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
Refrigerate for at least an hour before serving, but serve at room temperature.
Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
Refrigerate for at least an hour before serving, but serve at room temperature.
Additional Tips
No Cooking Needed
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