White Bean and Tuna Salad II

1 tsp. Finely chopped garlic
1 tsp. Dijon Mustard
1 tsp. Sugar
Salt and pepper to taste
2 tbsp. Red wine vinegar
4 tbsp. Olive oil
2 cans (15 ½ ounces each) Cannellini beans, rinsed, drained and dry
1 small red onion, halved and slivered
½ c. pitted nicoise olives, sliced (black olives work fine)
¼ c. chopped parsley or try cilantro for a change of pace
2 cans (6 ounces each) tuna packed in water, drained

Prepare the vinaigrette: whisk together the garlic, mustard, sugar, salt, pepper and vinegar in a bowl. Whisking constantly, slowly drizzle in the oil and continue whisking until thickened set-aside.

Combine the beans, red onion, olives and parley in a large bowl. Coarsely flake the tuna into the bowl and add the vinaigrette. Using a large spatula, carefully fold the ingredients together until they are combined, without breaking up the tuna.

Serves 4-6

*Hints, I served this on baby designer lettuces, added a few anchovies on the side and a hard-boiled egg quartered. Can be made in a flash, is tasty and not too high in fat.

 

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