Antipasti Di Tonno & Fagioli
This is a no cook recipe for bean and tuna appetizer or salad as you like it.
Ingredients
- 6 ounce(s) canned tuna, drained
- 1 small red onion, diced
- 14 ounce(s) can of cannelloni beans, liquid reserved
- 1 garlic clove, sliced
- 1 small celery rib, diced
- 1 tablespoon(s) whole grain mustard (or brown mustard)
- 1/2 teaspoon(s) spices, oregano, dried
- 3 tablespoon(s) red wine vinegar
- 1/4 cup(s) olive oil
- 1 dash(es) salt
- 1 dash(es) pepper
Instructions
- Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous.
- If the dressing is too thick, thin it out with some of the reserved bean liquid.
- Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
- Refrigerate for at least an hour before serving, but serve at room temperature.
- No Cooking Needed.
Nutrition
Calories: 756.94kcalCarbohydrates: 8.02gProtein: 42.6gFat: 60.73gSaturated Fat: 8.86gCholesterol: 71.4mgSodium: 1185.39mgFiber: 2.87gSugar: 1.36g
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