Cannellini Bean and Tuna Salad

Makes 6 salad servings, 12 for antipasto

Description

Prep Time

15 minutes

Chill Time

8 hours or overnight

Rustic simplicity is the hallmark of Tuscan cuisine. Although ingredients are few, this anti-pasta is full flavored with a surprising touch of mint.

Ingredients

2 cans (15 ounces each) cannelllini beans, rinsed and drained

1 stalk celery, thinly sliced

1/2 cup thinly sliced red onion

1/4 cup red wine vinaigrette

1 teaspoon Spice Islands Mint

1/2 teaspoon Spice Islands Sweet Basil

Freshly ground Spice Islands Sea Salt Adjustable Grinder

Freshly ground Spice Islands Black Pepper Adjustable Grinder

1 pouch (6 ounces) tuna packed in oil

1 tablespoon chopped Italian parsley

2 tablespoons Mazola Extra Virgin Olive Oil

Directions

Combine beans, celery, onion, vinaigrette, mint and basil. Stir in freshly ground sea salt and black pepper to taste. Chill at least 8 hours.

Spoon bean mixture onto serving tray. Top with tuna, parsley and drizzle of olive oil.