Yogurtsoda Gratuitous food and travel.

Spring is just around the corner and I’m beginning to crave, lighter, healthier foods. But produce in the markets is still looking dismal, so I’m resorting to canned goods for now. The key to making this ridiculously easy dish really stand out is using top quality canned tuna in olive oil and the freshest celery you can find.

Ingredients:

1 15-ounce can cannellini beans
1 6-ounce can tuna, packed in olive oil
1/2 cup chopped celery
1/4 teaspoon dried oregano
1/3 cup diced red onion
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

1. Drain the cannellini beans. Rinse and drain well again. Drain the tuna. In a serving bowl, combine the beans and tuna. Add the celery, oregano and onion.

2. In a bowl, mix the balsamic vinegar with the salt and pepper. Whisk in the olive oil. Pour over the beans and tuna and mix gently. Adjust seasonings with more salt if needed.