Tuna and Bean Salad (or Sandwiches)

In keeping with the theme of tasty low-budget meals, this is something that I made last night that I think is worth sharing. It’s an adaptation of a sandwich recipe I found in Gourmet some years ago, but like all Gourmet recipes it had too many ingredients and was incredibly fussy. (Mix the tuna salad and the bean salad separately, when they have near-identical ingredients? I think not.) Here it is, pared down to its barest essentials, and frankly a lot better than the original. At least to my taste buds.

It makes a mighty fine leftover as well, as long as you don’t assemble with the lettuce or bread until you’re ready to serve.

Tuna and Bean Salad (or Sandwiches)

• 1 can tuna in olive oil, flaked (yes, I know it’s more expensive but DO NOT substitute tuna in water)
• 1 can cannellini beans, rinsed and drained
• 2 large garlic cloves, minced
• 1/4 c. pitted Kalamata olives, chopped coarsely (that’s 1/4 c. after chopping) 
• 1/4 c. red onion, chopped fine
• 1 T. balsamic vinegar
• 2 T. olive oil (approximately)
• 1 big pinch salt
• lots of freshly ground pepper
• 1/4 c. fresh parsley, finely chopped (optional, I almost prefer it without)
• Lettuce and rustic bread, to serve

Mix all the ingredients together with a fork, coarsely mashing the beans. Serve either on top of a plain green salad drizzled with a little olive oil, with rustic bread on the side; or serve as sandwiches.