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Tuna and White Bean Salad with Pesto Recipe

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This recipe for Tuna and White Bean Salad with Pesto is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5-6 oz can good tuna in olive oil, drained
14 to 19 oz can cannelini beans, drained
lemon zest and juice of one lemon
strips of sun dried tomatoes
salt and pepper
parsley
3-4 T. good pesto
2 T. pine nuts

1-2 Belgian endives, thinly sliced crosswise
Directions:
Directions:
Mix tuna and bean mixture and serve over endive.

Variation: omit pesto and pine nuts. Add 1 c peperoncini, 2-3 T olive oil, 1 T brine from peperoncini
Also add capers, sun dried tomatoes, pesto. Oregano.
Artichoke

Dressing 2 t Dijon, 2 t champagne vinegar, 1/4 t salt, 1/8 t pepper, 1 t dried tarragon, 3 T olive oil
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Wine Vermentino
Look for zesty white with herbal and citrus notes

 

 

 

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