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Antipasti Di Tonno & Fagioli

This is a no cook recipe for bean and tuna appetizer or salad as you like it.


Antipasti Di Tonno & Fagioli

Ingredients

For 4 people

  • 6 ounce(s) canned tuna, drained
  • 1 small red onion, diced
  • 14 ounce(s) can of cannelloni beans, liquid reserved
  • 1 garlic clove, sliced
  • 1 small celery rib, diced
  • 1 tablespoon(s) whole grain mustard (or brown mustard)
  • 1/2 teaspoon(s) spices, oregano, dried
  • 3 tablespoon(s) red wine vinegar
  • 1/4 cup(s) olive oil
  • 1 dash(es) salt
  • 1 dash(es) pepper

Directions

Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
Refrigerate for at least an hour before serving, but serve at room temperature.
No Cooking Needed

Nutrition facts

  • Kcal: 189.24 kcal
  • Fibers (g): 0.72g
  • Sodium (mg): 296.35mg
  • Carbs: 2.01g
  • Fat: 15.18g
  • Saturated fat (g): 2.22g
  • Proteins: 10.65g