Ingredients
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1 (6 ounce) can tuna, drained
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1/2 small red onion, diced
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1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
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1 tablespoon whole grain mustard (or brown mustard)
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1/2 teaspoon dried oregano
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3 tablespoons red wine vinegar
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1/4 cup olive oil
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salt and pepper
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1 garlic clove, sliced
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1 small celery rib, diced
Instructions
- Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
- Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
- Refrigerate for at least an hour before serving, but serve at room temperature.