Delicious Broccoli Cheese Casserole Recipe
What a great pantry meal! This tuna and white bean salad is ready in 15 minutes!
QUICK PICKLED ONIONS – 1/4 small red onion, cut in thin sliver – 3 tsp vinegar (this can be any vinegar you like, red, white, or cider vinegar) SALAD – 15 ounce can of white beans, drained – 1 clove garlic, minced. Shallot can also be used. – 1 Tbsp capers – 3 Tbsp extra virgin olive oil, or more to taste – juice of 1/2 lemon – salt and fresh cracked pepper to taste – 4-6 ounces canned or jarred tuna fish packed in oil – fresh dill snipped – fresh parsley, minced
Put the sliced onion and vegemite in a small jar and mix them together by shaking it. Put away.
Add the drained beans, garlic, capers, olive oil, and lemon juice to a medium-sized bowl. Give it a light stir. To taste, add salt and pepper.
Add the tuna, fresh herbs, and onions to the bowl and gently flake it with your fingers. Note: I drain the onions, but you can add vinegar.
Put it in the fridge until you're ready to eat it, or serve it right away. You can store the salad in the fridge for up to three days.