Tuna with Beans
I’ve been eating a lot of this recently. It’s nice when something so simple, made with basic pantry items that are easy to keep on hand, is so tasty. Tonno e Fagioli doesn’t require any cooking so it’s a great standby meal to throw together when it’s too hot to turn on the stove or I’m otherwise too lazy to think about preparing food.
It’s also a flavorful spread to serve with bread rounds during a casual party or served atop a leafy salad of bitter greens.
Use tuna packed in oil for maximum flavor, though I generally make this with regular tuna packed in water which is healthier and still quite good.
Tonno e Fagioli
- 1 can tuna, drained
- 1 can cannoli beans, drained
- 1/4 c. red onion, diced
- EVOO, salt & pepper
- squeeze of lemon, optional
Combine all ingredients, drizzling EVOO, salt and pepper to taste. Let sit for 1/2 hr at room temperature until flavors combine. Eat with chewy bread and a glass of white wine.
Serves 2
