martedì 7 luglio 2009


Salad - lactose and gluten free

1 can of cannellini beans
1 can of Tuna in olive oil
1 medium red onion, thinly sliced
Salt, wine vinegar
OPTIONAL Other vegetables of your preference (cucumbers, tomatoes and more)

Drain and rinse the beans, place them in a bowl together with the onions; season with salt and wine vinegar (red or white doesn't matter), mix well.
Add the tuna with all its olive oil and mix.
This is a quick recipe for a fresh salad, you can also prepare it the day before.
You can use this salad also for a pasta, rice or farro salad.
If you'd like to add more vegetables, remember to do that together to beans and onions; tuna must be the last ingredient added to the salad, before the seasoning because it doesn't need more salt.
You can use the beans you prefer, we mentioned the cannellini because, being Tuscan style, these are the most used in Tuscan cooking.
This recipe serves 2.

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