Zutaten für Antipasti Di Tonno E Fagioli
- 2 (5 ounce) cans tuna in olive oil, drained (reserve 4 tablespoons of the oil)
- 1/2 cup finely chopped red onion
- 1 (15 ounce) can cannellini beans, rinsed and drained (reserve 1-2 tablespoons of the liquid from the can to thin dressing, if needed)
- 1 clove garlic, minced
- 1/2 cup finely chopped celery
- 1 tablespoon whole grain dijon mustard
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil (reserved from tuna can)
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
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Zubereitung von Antipasti Di Tonno E Fagioli
- In a medium bowl, whisk together 2 tablespoons red wine vinegar, 4 tablespoons olive oil (reserved from tuna can), 1 teaspoon dried oregano, 1 tablespoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly thickened.
- If the dressing is too thick, add 1-2 tablespoons of the reserved liquid from the can of beans to thin it out to your desired consistency.
- Gently fold in 2 (5 ounce) cans tuna in olive oil (drained, reserving oil), 1 (15 ounce) can cannellini beans (rinsed and drained), 1/2 cup finely chopped red onion, 1/2 cup finely chopped celery, and 1 clove minced garlic. Break up the tuna with a fork as you incorporate it into the dressing.
- Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
3g
Fat
12g
Carbs
8g
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