It's a hardy serving with earthy black olives, tender beans and pungent chunks of tuna. I also add some red onion for crunch and sweet heat. And, I drizzle on good olive oil for richness, and some vinegar for a tangy finish.
My cupboard tinned treat requires some minimal assembly, but no cooking. Serve as a side, or load on an extra scoop or two, and it's an entree.
- 1 small can (5 ounces) tuna - in oil or water. Canned tuna or from a pouch.
- 1 small can (15 ounces) of white beans - drain and rinse. Okay to use any favorite canned whole bean.
- 1/2 can of black olives - drain and roughly chop. Okay to use pre-sliced.
- 1/2 small red onion - chopped. Okay to use white or yellow instead.
- 2 tablespoons olive oil - or any tasty oil. Skip oil if you use canned tuna in oil.
- 1 tablespoon vinegar - white, rice, balsamic, or any you have on hand. Can also use lemon or lime juice.
- Salt and pepper to taste.
Drain beans and rinse off any sauce. Roughly chop 1/2 can of drained whole black olives (okay to use pre-chopped 1/2 can of olives.) Chop 1/2 of a small red onion.
Into a medium bowl add beans, olives and red onion, and mix. Salt and pepper to taste. Mix in 2 tablespoons of olive oil and one tablespoon of vinegar.
Add a can of drained tuna. If tuna is in oil, then add the oil, too (you can leave out the 2 tablespoons of oil mentioned above.) Lightly mix until tuna is incorporated - I like to leave the tuna chunky. Serve chilled or at room temperature.