Fall has definitely arrived. I quite like this time of year, actually, and can’t wait for the leaves to start changing. Fall also signifies the return of my appetite for hearty comfort food, like stews, chunky soups, hot pots… Good bye gazpacho, hello osso bucco!
But, in memory of summer, here’s one last summery dish. Okay, actually, it’s something I made months ago, and completely forgot to post about. But I didn’t want it to go to waste. Plus, it can still make a nice side dish during the rest of the year.
This tuna bean salad is as simple as can be, and there are probably hundreds of it like it all over the food blogosphere, but it’s still a winner. This was pretty much an ad-lib, so proportions are approximate. This is one of the few recipes in which I use tuna canned in oil (Rio Mare brand, to be precise). I’m usually more of a water-canned kind of person, but this salad is really boosted by the oily richness. You can add salt if you wish, but the olives should be enough.
Anyways, let’s give summer a proper send-off, in order to welcome fall!
Tuna Bean Salad
Serves 2 as a meal, 4 as a side dish
One 540 ml (14 oz) can of cannellini beans, drained and rinsed (or substitute with any other kind of white bean)
One can of tuna marinated in olive oil
Juice of one lemon
A big handful of fresh basil leaves, chopped
120 ml (1/2 cup) green olives, sliced
Freshly ground black pepper, to taste
Combine all the ingredients in a large salad bowl, making sure to include the oil from the tuna can, and toss.