It was a hot summer day and the idea of cooking repelled me. I craved something refreshing and tangy so I opened my refrigerator to get some inspiration and… voila’, this little salad was born on a whim
Ingredients: A B Gf Ef Df
(serves 4 people)
- 2 5 oz. cans of tuna
- 3 stalks of celery
- 1 yellow bell pepper
- 1 can of cannellini beans
- 25-30 green olives
- Pickled onions (see recipe)
- 4 Tbsp. of EVOO
- Salt & Pepper to taste
Wash, dry and dice the bell pepper and celery. Rinse the cannellini beans under running water. Combine these ingredients with the canned tuna in a bowl, add the olives, dress with EVOO, salt and pepper, and toss.
Arrange on serving plates, and top with some pickled onions.