Beans and tuna at my home are a classic that I often prepare in the summer, maybe I prepare it in advance and at lunch after returning from the beach, I eat it.
Especially if you are alone and don’t have to cook for the whole family, these are the quick dishes that I love the most.
In summer I find all the solutions not to turn on the oven and stove, this is a valid alternative to a quick side and in some cases we can also use it as a single dish.
Once prepared, it can be stored in the fridge for up to 5-6 days if well preserved.
I personally propose it often, and I must say that everyone likes it a little.
Try it yourself… I’m sure you’ll like it!
I await your photos if you replicate this or other recipes on my blog, if you like I will put your photos on my fb page in your name.
Approx. 427 Kcal per person
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to make Beans and Tuna
- 2 cans white beans or cannellini beans (pre-cooked)
- 1/2 onion
- to taste salt
- 5 tablespoons extra virgin olive oil
- 12 oz canned tuna in oil (drained)
- white vinegar
Preparation of Beans and Tuna
The shortest way is the one I proposed, which is to take the canned beans, but of course, you can take dried beans, soak them the night before, then boil them the next morning.
Empty the cans of beans into a bowl, rinse them well, and drain them in a colander.
Put them in a bowl and cover them with vinegar for at least 15 minutes, after that time let them drain in the colander for at least 30 minutes.
Dress them with oil, salt, thinly sliced onion, and add the well-drained tuna.
Refrigerate everything for at least 2 hours before serving, it is a dish that should be served cold.
