Monday, September 23, 2013


This, my own concoction, is a delicious, quick, and different kind of salad.  It is hard to find 6 oz. cans of good tuna these days, and I am now on the last of my hoard from Price Chopper in Pittsfield Massachusetts. I suppose the 5 oz. size will have to do once that last, sacred can is gone.  Perhaps we might even want to have a can each.

Warm Tuna Salad For Two

1 15.5 oz. (or similar size) can of Great Northern, cannelloni, or other white beans, drained and rinsed

1 6 oz. cans tuna, drained and broken into large chunks

2 ¼” slices off a large red onion, cut slices into thirds

1 small tomato, cut into thin wedges

¼ cup olive oil

3 Tbsp balsamic vinegar

Salt and pepper to taste on top of the tomato

Pour olive oil into a medium frying pan and begin to heat it on a medium heat.  Add the beans and onions and warm them through for just a few minutes. Add the balsamic vinegar and salt and pepper to taste. 

Divide beans and onions into two bowls, topping them each with half of the chunks of tuna, and half of the tomato.

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