I'm going to start a new series here on the old food blog, entitled "What To Do With A..." [insert ingredient]. If you're like me and you have a decently stocked pantry, sometimes you end up with things you're not sure what to do with. I have a tin of smoked oysters kicking around that I'm not entirely sure how to use. Usually, I put them on crackers with cream cheese, but I want to be more creative than that!
In today's inaugural installment, a typical, common pantry item will be used: a can of tuna. Also, you may have a can of white beans hovering in the margins of your cupboards. This recipe uses both, and I make it regularly at work. Since this recipe was procured from the internet and isn't a top secret concoction like borscht or the Russian lasagne, I feel it's OK to share it with you. Just don't tell my boss.
Tuna, Cannellini, and Tomato Salad (this is the shop's version and it makes a lot, so I would halve it if you're just making it at home)
2 cans cannellini beans, rinsed and drained
2 cans tuna packed in water, drained
4 cups chopped fresh tomatoes
1 cup diced red onion
- mix these together in a large bowl
2 tbsp olive oil
4 tbsp minced fresh basil or mint
4 tsp each red wine vinegar and lemon juice
2 tsp sugar
2 cloves garlic, crushed
1 tsp Dijon mustard
1/2 tsp each salt and pepper
- whisk together and gently mix into the tuna/bean/tomatoes. Marinate over night. Serve.