Cannellini Bean and Tuna Salad


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

-- Serves
SKILL LEVEL 6 salad servings, 12 for antipasto
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 mint
1/2 teaspoon sweet basil
Freshly ground sea salt grinder
Freshly ground black whole grinder pepper
1 pouch (6 ounces) tuna packed in oil
1 tablespoon chopped Italian parsley
2 tablespoons Mazola® RightBlend® Oil
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.
Total Time
Chill Time 8 hours or overnight
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