2 x 19 ounce canned cannellini beans, drained and rinsed (2 x 540ml)
14 oz. canned tuna in oil or water, drained (400g)
1 celery stalk, chopped
1/2 lemon
1/2 cup extra virgin olive oil (120ml)
Salt and pepper
To start your Insalata di Fagioli e Tonno:
Mix cannellini beans, tuna, and celery in salad bowl.
Squeeze juice of half a lemon into the bowl. Pour in extra virgin olive oil. Salt and pepper to taste. Mix well.
