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Insalata di Fagioli e Tonno

By David Rocco’s Dolce Vita 


– 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


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.

Yield:  4 servings

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