Italian Tuna and White Bean Salad

Instructions

1. Step 1

   Open the cans. Rinse the cannellini beans in a colander and drain thoroughly; drain and flake the tuna, then place both in the large mixing bowl.

   Ingredients used: 480.0 gr Cannellini Bean, 280.0 gr Tuna

   Cookware: can opener, colander, Large Mixing Bowl

2. Step 2

   Thinly slice the red onion and celery, chop the parsley, and add them to the tuna and beans.

   Ingredients used: 100.0 gr Celery, 15.0 gr Flat-Leaf Parsley, 80.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

3. Step 3

   Mince the garlic into a small bowl. Add the olive oil, lemon juice, red wine vinegar, sea salt, and black pepper, then whisk until blended.

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 4.0 gr Garlic, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 ml Red Wine Vinegar, 4.0 gr Sea Salt

   Cookware: Chef Knife, cutting board, small bowl, whisk

4. Step 4

   Pour the dressing over the salad and fold gently until evenly coated. Let the salad rest for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: Large Mixing Bowl