Fagioli e Tonno
Central Italy is famous for its cannellini beans. Blended with canned tuna and lots of spring vegetables, this makes for a flavourful no-cook lunch or great side salad for potluck or other festive occasions. Make it a few hours before serving so flavours can meld.
Ingredients
- 2 cans (6 oz/ 170 g) light tuna packed in water
- 2 cans (14 oz/ 398 ml) cannellini beans or northern beans
- 1 can (14 oz/ 398 ml) artichoke hearts
- 2 cups baby spinach
- 1⁄2 - 3⁄4 cup prepared Balsamic Vinaigrette Dressing or Greek Dressing
- 2 tbsp Balsamic Vinaigrette Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup balsamic vinegar
- Sea Salt, to taste
- Black Pepper, to taste
- 2 tbsp Greek Dressing Mix
- 3⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- Herbed Garlic Sea Salt Blend or sea salt
- Black pepper
Preparation
- In a very large bowl, toss 1 can tuna with beans, artichoke hearts and spinach. Drizzle with 1⁄2 cup dressing, sea salt, and pepper. Toss to mix.
- Taste, add remaining 1⁄4 cup dressing if needed. Turn onto a serving platter and crumble remaining tuna overtop.
Epicure Products Used
Nutritional Information
Per serving: Calories 190, Fat 4 g (Saturated 0.5 g, 0 0 g), Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 21 g (Fiber 6 g, Sugars 1 g), Protein 17 g.
Tips
Flavour Changer: Make it creamy with Epicure’s Caesar Dressing!