Sophia’s Tuna and Cannellini Bean Salad

  • Prep Time
    10 minutes
  • Cook Time
    Zero
  • Serving
    2
  • View
    278

This salad makes the case for always having a jar or tin of tuna in your pantry.  I prefer the yellowfin tuna packed in olive oil.  You can add boiled eggs to this, arugula, mixed greens, tomatoes, capers, canned artichokes… use your imagination.  This was delicious and easy and so Italian!  And speaking of Italian, we all know Sophia Loren was a great Italian cook.  Did you know that both Marlon Brando and Frank Sinatra said her kisses were a little… um, shall we say, garlicky?  For the record, I think it was extremely bad form for them to make such a remark.  And, I can’t help but think kissing Frank might have been like kissing an ash tray (not that I would have turned him down).  And Marlon hardly looked like he was as fresh as a summer breeze.  At any rate, I think Sophia was gorgeous and if her kisses were garlicky, then the antidote was to eat some garlic, drink some wine and kiss her back!  I love these pictures of Sophia giving Jayne Mansfield the side-eye as Jayne’s cleavage spilled all over the place.  Sophia loved to eat… she had the curves to prove it… and wouldn’t it have been fun to be at her table that night?

AND HERE’S GOOD OLD FRANK — THINK HIS BREATH SMELLED NICE?

Ingredients

Tuna Cannellini Bean Salad

    Directions

    Drain the tuna and beans separately.

    Step 1

    Shave or slice the red onions very thinly.

    Step 2

    Chop the celery and save a few pretty leaves.

    Step 3

    Toss the beans and tuna in a bowl with the red onions. Combine/toss gently. You can use some of the olive oil from the tuna, and then add as much as you need, a few TBS. Add the lemon zest, a healthy squeeze of lemon juice and a splash of red wine vinegar. TASTE AS YOU GO!

    Step 4

    Season with salt and pepper. Don't be stingy with either.

    Step 5

    Slice some cherry tomatoes and salt them. Serve them beside the salad when you plate it.

    Step 6

    Plate with some of the pretty celery leaves and the tomatoes. Be sure to taste as you go and season carefully.

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