Ingredients
1 small yellow onion, diced
1 tablespoon extra virgin olive oil
1, 15 ounce can of white beans (navy, cannellini, etc.), drained and rinsed
1, 5-ounce can of tuna in olive oil
1/2 cup Castelvetrano olives, pitted and sliced in half
Cilantro Lemon Pesto
1/2 cup fresh cilantro
Juice of 1 lemon
1 clove of fresh garlic
1/4 cup chopped walnuts
1/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
Instructions
In a medium skillet over medium low heat, add 1 tablespoon of olive oil and the diced onion. Sauté for 15 minutes, or until the onions are soft and slightly caramelized.
While the onions are sautéing, drain and rinse the beans and add to a serving bowl or plate. Add the tuna, and olives
Make the pesto: Put all of the ingredients in a food processor and blend until smooth.
When the onions are done, add them to the beans, tuna, and olives. Drizzle with the cilantro-lemon pesto and lightly toss.
- Prep Time: 10
- Cook Time: 15