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Related recipes: Beans and Grains, Dairy-Free, Easy, Egg-Free, Fast, Fish, Herbs, High Fibre, Low-Fat, Low-Fat and Fast, Main Courses, Olives, Onions, Salads, Summer
A quick meal for those hot summer days when it’s too warm to cook. Kalamata olives are great in this recipe.
Ingredients
3 1/3 cups (850g) cannellini beans, rinsed and drained (two 15-ounce cans)
1 Tbsp (15mL) olive oil
1 Tbsp (15mL) fresh lemon juice
1/2 cup (70g) olives, chopped
1/2 cup (90g) red onion, chopped
1/4 cup (25g) fresh basil, chopped (or fresh parsley)
1 tsp (2g) oregano
1/2 tsp (2g) freshly ground black pepper
1 can (340g) tuna in water, canned, (12 ounces), drained and flaked
Salt and pepper, to taste
