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Mediterranean Tuna Cannellini Salad

Salad.Dominion's picture
Ingredients
For dressing
  Capers 4 Tablespoon
  Red wine vinegar 5 Tablespoon
  Balsamic vinegar/2 tablespoon red wine vinegar 1 Tablespoon
  Garlic 2 Clove (10 gm) (1/2 Teaspoon Crushed)
  Garlic 2 Clove (10 gm), crushed
  Tuna 14 Ounce, drained and flaked (2 Cans, 7 Ounce Each White Or Light Water Pack)
  Red onion/Green onion 1⁄3 Cup (5.33 tbs), chopped
For salad
  Canned solid white tuna/Light water-pack 14 Ounce, drained, flaked (2 Cans, 7 Ounce Each)
  Chopped green onion/Chopped red onion 1⁄3 Cup (5.33 tbs)
  Fresh basil 1⁄2 Cup (8 tbs), chopped
  Tomatoes 4 Medium, chopped
  Fresh parsley 2 Tablespoon, minced
  Chopped fresh basil 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon, freshly ground
  Minced fresh parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Cannellini beans/4 cups cooked small white beans, drained 30 Ounce, rinsed and well drained (2 Cans, 15 Ounce Each)
  Freshly ground black pepper 1⁄4 Teaspoon
  Extra virgin olive oil 4 Tablespoon
  Canned white kidney beans/Use 4 cups cooked small white beans, drained 30 Ounce, rinsed and well drained (Or Cannellini, 2 Cans, 15 Ounce Each)
Directions

MAKING
1) In an airtight container, add the capers, red wine, oil, vinegar, balsamic vinegar, garlic, salt and pepper together.
2) Cover, shake well and allow to stand for 1- 2 hours for the flavors to blend.
3) In a large serving bowl, mix the tuna, onion, beans, tomatoes, basil and parsley together.
4) Refrigerate the tuna mixture until required.
5) When ready to serve, pour the dressing over the tuna mixture and toss gently to mix.

SERVING
6) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Tuna
Interest: 
Everyday
Preparation Time: 
20 Minutes
Servings: 
4

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