What she’d tell you
The Tuscans have been eating tuna with cannellini beans since forever. No cooking, no fuss, full of protein. Babcio likes a recipe that respects your time, kochanie.
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Drain the tuna and beans and place in a large bowl.
Add cherry tomatoes, cucumber, parsley, and minced garlic.
Whisk olive oil with lemon juice, salt, and pepper. Pour over the bowl.
Toss gently: you want the tuna to stay in nice flakes, not turn to paste. Taste and adjust salt. Serve immediately or chilled.
If you haven’t got it
Cannellini Beans
butter beans or chickpeas
Canned Tuna in Water
tuna in oil, drained: richer, and use a little less olive oil
Keeping it
Two days in the fridge. Dress it just before eating and it keeps its texture.
Cold, dear. This one is not meant warm.
