Begin with chicken soup enriched with tiny pasta and fresh spinach leaves. Thick slices of country bread are perfect with the tuna salad, and tiramisù is the dessert of choice.
Recipe information
Yield
Makes 2 servings; can be doubled
Ingredients
1 6-ounce can solid white tuna packed in oil
Extra-virgin olive oil
2 tablespoons red wine vinegar
1/3 cup chopped red onion
3 tablespoons chopped fresh parsley
4 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
1 15- to 16-ounce can cannellini (white kidney beans), drained well
Preparation
Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tablespoons total; whisk in vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.
