Sack Lunch: Beans and Tuna Salad

Name: Sack Lunch: Beans and Tuna Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper, cracked fairly coarse; 237 milliliters dried cannellini beans, soaked, cooked, and drained, OR 3 cups canned cannellini beans, drained; 4 servings Extra virgin olive oil; 1 mediums onion, preferably a sweet variety such as Bermuda red, Vidalia, or Maui, very thinly sliced (and soaked in several changes of cold water, if you are up for it…I am not); 4 servings Salt; 1 seven-ounce can imported tuna packed in olive oil; 4 servings Choice quality red wine vinegar

Sack Lunch: Beans and Tuna Salad is a gluten free, dairy free, and pescatarian main course. One serving contains 391 calories, 25g of protein, and 18g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up maui, salt, extra virgin olive oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put the beans and onion into a serving bowl, sprinkle liberally with salt, and toss.

Ingredients you will need

Beans

Onion

Salt

Equipment you will use

Bowl

Drain the tuna and add it to the bowl, breaking it into large flakes with a fork.

Ingredients you will need

Tuna

Equipment you will use

Bowl

Pour on enough oil to coat well, add a dash of vinegar and a generous quantity of black pepper, toss thoroughly, turning the ingredients over several times, and taste and correct seasoning.

Ingredients you will need

Black Pepper