Bean and Tuna Salad


  • 3 cups Water
  • 2 cans Cannellini beans
  • 1/3 cup Olive oil
  • 3 teaspoons red wine vinegar
  • 1 teaspoon Salt
  • Fresh pepper to taste
  • 1 medium red onion
  • 12 ounces Tuna — drained

Preparation Method:

  • Mix oil, vinegar, salt, and pepper.
  • Pour over beans and onion in a shallow bowl.
  • Cover and refrigerate for at least 1 hour.
  • Transfer bean mixture to serving platter with slotted spoon.
  • Break tuna into chunks and arrange on bean mixture.
  • For protecting your fingers and to slice vegetables faster, use any of our Kitchen slicers.
  • Washing, rinsing, and draining vegetables, try our Colanders.

Warm regards,
Best Nice Deals Team

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