A super-easy recipe that is intended to be both an appetizer (antipasto) or main course, depending on how hungry you are. If you make it with precooked (canned) beans, then there's no reason you shouldn't complete this in 10-15 minutes, making it an ideal weeknight dinner. It's also in the healthy AND delicious department, so it's really a guilt-free meal.
Recipe source: Saveur.
P.S: Saveur also has a version enriched with red onion, which you should consider trying sometime, I only chose the classic this time because of my quest for sampling world cuisine as much as possible.
Last year: Kahluaccino.
Two years ago: Pindi chana (Spicy chickpea curry) (Indian) (vegan).
Three years ago: Sancocho (Chicken and root soup) (Puerto Rican).
Four years ago: Baby making and no cooking :).
Ingredients (for 1 serving):
- 250 g cooked cannellini beans
- 80 g tuna from the can, in olive oil, drained
- 1 teaspoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 garlic clove, minced
- 1 tablespoon roughly chopped flat-leaf parsley
- salt and pepper to taste
Just mix everything together in a bowl and it's done. Dig in! :)
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