Tuna & White Beans

This is a quick and I find, very satisfying lunch.

Make it as an appetizer if you want.

Make it for dinner if you are too tired to make anything else.

Do what you want with it, just do it.

Tuna and White Beans:

Giada De Laurentiis 2005 

1 can tuna, packed in olive oil

1 can cannellini beans, drained and rinsed

1/4 red onion, thinly sliced

3 tablespoons red wine vinegar

kosher salt

freshly ground pepper

(These ingredients can be easily doubled.)

Throw those drained and rinsed beans into a medium sized bowl.

Add the tuna in olive oil.

Make sure you break the tuna into smaller pieces.

Add the onions (which I didn't have when I made this today, darn it!) and drizzle with the red wine vinegar.  

Season to taste with the kosher salt and black pepper.

Spoon it onto a cracker and dig in.

I like the taste of this with a saltine.

The crunch and saltiness really liven up the bean/tuna/vinegar mix.

The mixture gets even better if you let it sit in the fridge.

All of those flavors really start to meld together.

So wonderful.

   

You can even add 1/4 cup capers and some fresh arugula if you are feeling really fancy.

Enjoy!