JUNE, 2018


TUNA & CANNELINI SALAD

6 Tblsp. olive oil
5 Tblsp. lemon juice
1/4 tsp white pepper
1/2 tsp salt
3 Tblsp. fresh oregano, finely chopped or 1 tablespoon oregano, dried
1 large can of water-packed tuna, drained and flaked
2 15-oz. cans Cannelini beans (Great Northern) drained and rinsed
1/4 C. chopped fresh Italian parsley
1 white onion, finely chopped
1 bell pepper, diced
1 1/2 C. Roma tomatoes, seeded & diced
1 Tblsp. fresh garlic, minced
Salt & pepper to taste
Lettuce of your choice

Whisk olive oil and lemon juice together, adding white pepper, salt & oregano. In a separate bowl, combine the remaining ingredients except for the lettuce. Toss with the dressing, adjust salt & pepper to taste and chill for at least 1 hour to allow flavors to blend. Serve the dish chilled, rather than ice cold. Serve over lettuce of your choice. Adding chopped black olives is also an option. Serves 6-8.