Cannellini with Tuna

Name: Cannellini with Tuna
Yield: Serves 2 as main course
Ingredients: 1 can white, chunk-style tuna; 1 can white, chunk-style tuna; 2 scallions, minced; ¼ cup olive oil; 1 can cannellini (about 1½ cups); salt and pepper; salt and pepper; 1 lemon; 1 Tbsp. fresh parsley, chopped; 2 hard-boiled eggs (optional)

Preparation info

Serves
2
as main course

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Normally this is served as a first course, but it is not so heavy or monotonous that it can’t be a whole meal . . . especially if you’re in no position to be picky. Cannellini are white kidney beans usually found in the Italian-foods section of most supermarkets.

Ingredients

1 can cannellini (about 1½ cups)
1 can white

Starter
Fish course
Pescatarian
Gluten-free

Method

Drain and rinse the beans in cold water. Drain well, then combine beans, minced scallions, and olive oil. Do this very gently with your hands to avoid mashing the beans—the canned ones are very soft. Arrange on a platter, sprinkle with salt, pepper, and parsley, and garnish with chunks of tuna, lemon wedges, and the eggs, cut in half, if used. Do not chill—the flavor is much better at room temp