I know, tuna isn’t exactly the best thing on the menu, both for our bodies as well as the environment in general. But I just love this Ortiz tuna from Spain. And we have it maybe twice a year, so I think it’s ok. Take whatever beans you have, white northern or canellini are as good as big white lima beans. And as you know, the Rancho Gordo ones are the best you can get around here. Let me know what you think!
1 14 oz can of white beans
3 celery stalks
1/2 medium red onion
1/4 pitted black olives
1 8 oz can of tuna in olive oil
1/4 cup parsley
Juice of 1 lemon
3 Tbsp olive oil
Sea salt and pepper
1 cup fresh leafy greens
Rinse and drain beans and place in a medium-sized bowl.
Thinly slice celery stalks and onion as well as olives and add them to the bowl.
Chop parsley and sprinkle over the top.
Mix lemon juice, olive oil, parsley, a pinch of salt and plenty of black pepper and pour over salad. Mix thoroughly.
Add tuna chunks without the oil and gently mix to avoid the tuna falling apart too much.
Let marinate at room temperature (as long as it isn’t too hot) and serve on a bed of leafy greens and some fresh country bread.