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Tuna & Cannellini Bean Salad in Cucumber Cups
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Description
White beans, albacore tuna and red onion in a lemony vinaigrette, served in cucumber cups.
Ingredients
- 1 can Cannellini Beans, 15.5 Oz Drained And Rinsed
- 1 can Solid White Tuna, 7 Oz., Drained
- ¼ cups Red Onion, Thinly Sliced
- 2 Tablespoons Lemon Juice
- 2 cloves Garlic, Minced
- ¼ cups Olive Oil
- 1 teaspoon Fresh Tarragon
- 1 whole Cucumber, Sliced Into 1-inch Thick Rounds, With Seeds Removed So Center Is Hollowed Into Cups
Preparation
1. Carefully combine beans, tuna and red onion in a medium bowl.
2. Whisk together lemon juice, garlic and olive oil until thoroughly combined. Stir in tarragon.
3. Pour dressing over bean mixture. Carefully stir the salad to get dressing evenly distributed and coating the beans and tuna. Chill to allow flavors to develop.
4. Serve at room temperature as a main dish salad, as a side or appetizer with the filling spooned into the cucumber cups.
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