Ingredients:
1 (6 ounce) cans tuna, drained
1/2 small red onions, diced
1 (14 ounce) cans cannellini beans, liquid reserved ( any white bean will do)
1 garlic cloves, sliced
1 small celery ribs, diced
1 tablespoon whole grain mustard ( or brown mustard)
1/2 teaspoon dried oregano
3 tablespoons red wine vinegar
1/4 cup olive oil
salt and pepper
Directions:
Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
Refrigerate for at least an hour before serving, but serve at room temperature.
Servings: 4
Time preparation: 10 min.
Time total: 70 min.