Fagioli Al Tonno
GF, DF, SF
Yield: 2 servings
1 can tuna fish, drained and flaked
1 can white beans, drained and rinsed
Chopped celery, to taste
Lemon juice or vinegar, to taste
Olive oil, to taste
Fresh ground pepper, to taste (optional)
Combine tuna, beans and celery. Add lemon juice or vinegar and olive oil. Serve on leafy greens. Add a dash of fresh ground pepper to each plate if desired.
"This salad is simple, fast, and packed with protein. Great for lunch or supper when you are pressed for time. I added the leafy greens to this recipe for more vegetable content, and the pepper for more zip."
Robin Russell, Tester
Source: "Pantry Basics" by Virginia Maida Randall, New Woman Magazine, December, 1994
Recipe published: Summer, 2007
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Fish & Seafood Recipes
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