1 19-ounce can cannellini beans, drained and rinsed
2 pickles (preferably half-sour), cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
Kosher salt and pepper
2 6-ounce cans tuna, drained
How to Make It
On a broilerproof rimmed baking sheet, toss the baguette pieces with 1 tablespoon of the oil. Broil until golden, 3 to 4 minutes.
In a large bowl, combine the beans, pickles, onion, vinegar, the remaining 3 tablespoons of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Fold in the broiled baguette. Divide the mixture among bowls and top with the tuna.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.