My recent article on Tuna Melts seemed to hit a chord with a number of people. We eat a lot of tuna in our house; mostly in sandwiches prepared for the kids’ lunches. It was with this in mind that I decided to try something for lunch involving tuna but without the bread.
I threw together the tuna with an assortment of canned bean and some other ingredients I had on hand in the refrigerator. The result was a Tuna Bean Salad. I passed individual bowls around for everyone to try and critique. Within an hour it was gone. I made another for supper that night and it was a big hit with the family.
My fussiest eater asked me to show her how to make it as she was going back to university and would like to make it for herself. Even though my Tuna Melts were “just ok, Dad”, here was a recipe she liked so much, I caught her eating it straight out of the bowl. I envision tuna will be on her grocery list at school!
- 1 can solid white tuna in water, drained
- 1 can chick peas, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can mixed beans, drained and rinsed
- 2 stalks of celery, diced
- 2 green onions, diced
- 2 sliced red or yellow onion, diced
- 1 sweet pepper (red, yellow or green) diced
- 2-3 tbsp mayonnaise, just enough to bind the mixture
- 1/2 to 1 tsp Sambal or other hot pepper sauce (optional)
- Salt and fresh ground pepper