For ➍
200 g can tuna in olive oil, drained & flaked*
1½ tbs freshly squeezed lemon juice
1 garlic clove
5 tbs extra virgin olive oil
400 cl can cannellini beans, drained & rinsed
5 tbs oil-packed sun dried tomatoes, drained & sliced**
4 tbs finely chopped red onion
2 tbs chopped fresh parsley or basil
Whisk lemon juice, garlic, ¼ ts salt, and ⅛ ts freshly ground pepper in bowl. Gradually whisk in olive oil.
Add beans, tuna, tomatoes, onion, and parsley. Cover and refrigerate to blend flavors, about 2 h.
Remove from refrigerator about 30 m before serving.
Serve at room temperature as a main course, or as a salad bar antipasto.
*Use broiled fresh tuna steaks instead.
**Grill sliced Roma tomatoes for a few m, with some salt. Sprinkle with olive oil.
Read tip on drying tomatoes in the oven.
