- 2 cups cooked, frozen, or canned white beans, like cannellini
- One 7-ounce can tuna, preferably packed in olive oil
- 2 tablespoons extra virgin olive oil, plus more to taste
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 red onion, finely chopped
- Salt and black pepper to taste
- 1/4 cup finely chopped celery leaves for garnish, optional
Method:Drain the beans if necessary. Put tuna in bowl crust with a fork, then stir in beans.
Drizzle olive oil and lemon juice on salads, add onions and toss well.
Salt and pepper, then taste and season with more olive oil, lemon juice, salt, pepper or add as needed.
Garnish if you like and serve at room temperature, it is well to keep, unrefrigerated for an hour or two will.
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