Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: menfe
Red, White & Green: The Italian Way with Vegetables

A simple Tuscan dish that can be a quick entree or appetizer for unexpected company.

Ingredients

1/2 Medium red onion, peeled, chopped

2 tablespoons Red wine vinegar

3 cups Cooked and colled green beans OR cooked cannellini beans

1/4 cup Exta-virgin olive oil

Salt and freshly cracked black pepper to taste

8 to 10 ounce Canned tuna packed in olive oil

1 tablespoon Chopped Italian parsely

Optional garnish: Tiny red tomatoes

Preparation

1. Place onion and vinegar in nonreactive bowl 15 minutes. Drain onion.

2. Place beans in serving bowl. Add onion, olive oil, slat and pepper. Gently toss.

3. Drain tuna. Break into flakes or chunks with fork. Scatter on top of beans. Sprinkle with parsley. If desired, garnish with tiny red tomatoes.

Cook's Notes

In this dish, quality tuna makes a big differnce. Look for tuna that is packed in olive oil at your supermarket. If you use water-packed tuna, taste the salad before serving. Add a little more olive oil, if needed.

4 mian-course servings or 6 appetizer servings

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment