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Italian Bean and Tuna Salad

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“This is a variation of a recipe from "Mediterranean Light". I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you.”
READY IN:
20mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar. Add enough water to the bowl to cover the onion. Let sit for 30 minutes, then drain.
  2. Season the tuna steak with salt and pepper. Cook to your desired doneness on a grill, broiler, or sauté pan. Let cool enough to handle. Break the tuna into bite sized pieces.
  3. Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
  4. Taste, and reseason if needed.
  5. Serve immediately, or chill and serve later.

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