Beet, White Bean, and Tuna Salad

This is one of those close your eyes, and hope for the best kind of things. I get lazy sometimes, real lazy. Allie and I were talking recently about how it’s totally normal to stand in front of the fridge, door open, and just eat things out of it. I do it with the pantry, too. If someone other than you does something, that totally constitutes normal.

I’ve become re-invograted with the stock pile of canned vegetables my grandma gave me a few years ago. The green beans that were served with the Easter lamb? Canned by grandma. The blackberries in the blackberry rhubarb crisp? Canned by grandma. These beets? You got it. I keep them in a fridge in the garage that I don’t even have plugged in anymore. It was sitting empty. Might as well sell it and buy a bigger wine fridge turn it into a shelving system.

So the jar of beets was drained and rinsed, the can of white beans was drained and rinsed, and the can of tuna was also drained and flaked into a bowl. Add the beans next, followed by the beets. Mix everything with a spoon so you don’t stain your fingers like I did. Drizzle with olive oil and a splash of red wine vinegar, and serve room temperature or chilled, perhaps with a sliver or two of the pecorino romano that I can’t get enough of.

Take the time to serve it in a bowl, but make sure you stand at the sink while you eat it. Keep it classy.