Insalata di fagiolie tonno (tuna and cannellini bean salad)

David Rocco tosses together store cupboard staples and makes a snappy rustic salad
By David Rocco
Insalata di fagiolie tonno (tuna and cannellini bean salad)
  • Rating:
  • Serves: 4
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 2 cans cannellini beans, 400g each, drained and rinsed
  • 1 cans tuna, 400g, drained
  • 1 stalks celery, sliced
  • 0.5 lemons, juice
  • 120 ml extra virgin olive oil
  • 0.5 tsp salt
  • 0.5 tsp pepper

Method

Combine the cannellini beans, tuna, and celery in a salad bowl. Pour over the lemon juice and olive oil, and season with salt and pepper to taste. Leave on one side for 1 hour before serving with plenty of crusty bread.

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