It is summer, it is hot, it is still!
Today we decided not to cook and whipped out a quick tuna salad that made a perfect date lunch by the pool.
This is probably the quickest recipe we have done so far, thanks to the canned beans and fish.
Yes, we buy canned food too! Not the heat up and serve kind of can (soups etc…), we always have in our pantry some tuna, some beans, tons of pelati tomatoes, chickpeas…sometimes, and sardines. Gabriele is the only one that eats sardines. Also Gabriele does not like seeing too many cans around: it reminds him of his mom going nuts when Chernobyl happened. She transformed their house in a 99 cents store of everything canned, with a tree years shelf life. Eventually the radioactive-rain-scare passed, a lot of milk got thrown away…but we believe that some of those cans might remain in the most remote corners or our Tuscan basements.
Time to eat now,
eat and drink!
Today we are drinking a very special wine: Passito di Pantelleria.
As old as 800 BC, this sweet fruity wine is a very romantic touch for a sunny summer morning “Aperitivo”, or in the evening, after having spent the whole day at the beach.
Enjoy this bottle of Ben Rye’, from Sicily’s Donna Fugata Winery. Imported by Folio, it can be purchased online at Noble Merchants.
Serves: 2 / Prep time: 10 minutes
- One 6oz can of tuna fish in olive oil or water, drained/squeezed out well
- One 16oz can of Cannellini beans, washed and drained
- 1 generous handful of fresh basil leaves, torn
- 1/2 lb of cherry tomatoes, sliced in quarters
- 1/4 red onion, diced finely
- 1 rib of celery, finely diced (optional)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Kosher salt and freshly ground black pepper
1In a medium bowl add the tuna fish, beans, tomatoes, onion, and torn basil.
2Season with olive oil, balsamic vinegar, and salt and pepper to taste. Gently toss all ingredients together and serve.