Friday, October 5, 2012

5 Minute Dinner: Tuna & Cannellini Bean Salad

I cannot get that Neon Trees song out of my head, you know? "It started with a whisper... and that was when I kissed her..." I'm not complaining, because it's a pretty good song. Excellent beat and all that. Good for a Friday! I keep talking myself out of buying it because I know it's one of those songs I'll listen to for a month and then forget that I own it. I kind of have a great many of those...

Anyhoo... ... ...

There comes a point in every week at which my desire to cook dinner just up and evaporates. I find that it's usually about Thursday night when I can't hack it anymore. For example, last night I fed the baby an almond butter and jelly sandwich, then fed myself an apple and an English muffin and called it a day. That was all I could muster. It was a sad state of affairs, I must say. And I LIKE to cook. So I imagine everyone needs this meal as much as I do.

It's one of my husband's favorites, which is great for me because it takes no time at all. And the closest it comes to cooking is toasting the bread -- if you serve it with toast. It's equally great on its own or scooped into tender cups of butter lettuce. (Isn't half the appeal of butter lettuce that fact that it has butter in the name? I mean, butter. Just sayin'.)

Tuna & Cannellini Bean Salad
serves 2 (and a toddler), but you can easily double it

1 can cannellini beans, drained and rinsed
1 can tuna (I particularly like the kind packed in oil because I just dump it in the bowl, but you can use the kind packed in water. Just drain it off.)
olive oil
juice of half a lemon
a handful of parsley, finely chopped
2 Tbsp. snipped chives or green onions
salt and pepper
toast and/or lettuce (optional)

Toss together beans and tuna, and drizzle in a tablespoon or so of oil. Squeeze in the lemon juice, toss in the parsley and chives/green onions. Mix it up, taste and season to your liking. Meanwhile, toast your bread, if using, and/or wash up the lettuce, if desired. Eat!

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