I found this here:
http://www.food.com/recipe/white-bean-and-tuna-salad-61136
Very tasty and very easy. No need to get a grown up to help you with the cooker …
I used a normal sized tin of tuna in brine (185g) – drained, and a normal size tin of cannellini beans (410g) – drained and rinsed. I also used Lime juice rather than lemon, simply as that was all I had and it tasted great with that too. I didn’t include olives as I don’tlike them, and I was generous with the red onion and the tomato. I certainly didn’t use half a cup of oil either ! Just enough to make the dressing look about right.
We ate it in pitta bread with some green leafy salad:
… and it was great. There was enough for 6 pitta breads worth and a bit more to eat with other things a couple of days later.
Just in case they break the link / move it, here is the recipe:
Ingredients
2 (1 lb) cans cannellini beans, rinsed,drained (also, see above) 2 (12 ounce) cans solid white tuna, drained (also, see above) 2 large tomatoes, seeded and diced 1/2 cup chopped red onion 1/2 cup kalamata olive 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1/2 cup olive oil 1/2 cup chopped fresh basil lettuce leaf
Directions
1: Combine beans, tuna, tomato, onion and olives in large bowl; combine lemon juice and mustard; gradually whisk in oil; add to salad; mix in chopped basil; season to taste; line 4 plates with lettuce leaves; spoon salad over; enjoy!
2: Note: this salad makes an exceptional sandwich 'wrap'; use warmed Greek pitta bread.
Read more at: http://www.food.com/recipe/white-bean-and-tuna-salad-61136







