With a chilled soup and some thickly sliced toast, this makes a fine late-summer snack. It's great after a day at the beach when you're feeling drowsy and in need of clean, stimulating flavors.
1 can good-quality-oil-packed tuna
1 15-ounce can cannellini beans (or other white beans)
4 stalks celery
1/8 red onion, minced
2 tablespoons extra-virgin olive oil
salt to taste
freshly ground pepper to taste
How to Make It
In a medium-size bowl, mix together 1 can good-quality oil-packed tuna with 1 can (15 oz.) drained and rinsed white cannellini beans or other white beans; 4 stalks celery, chopped the same size as the beans; 1/8 red onion, minced; 2 tbsp. extra-virgin olive oil; and salt and freshly ground black pepper to taste.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.