Italian Bean and Tuna Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 red onion, very thinly sliced
3 to 4 Tbsps. red wine vinegar
2 cups cooked white beans or 1 19 oz. can white kidney (cannellini) beans, drained
1 6½ oz. can water-packed white tuna, drained & flaked
2 tomatoes diced or a lot of cherry tomatoes, diced
1 garlic clove, minced
juice of 1 lemon
3 to 4 Tbsp. chopped fresh basil or parsley
¼ tsp. dry sage (optional)
2 Tbsp. olive oil
1 Tbsp. plain yoghurt
1 Tbsp. capers, rinsed
salt and pepper
tomatoes and lettuce for garnish (optional)
Optional:
8 ½ " thick French bread baguette slices
⅓ cup olive paste (olivada)
2 Tbsps. olive oil
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Directions: |
Directions:Toss the red onions with 2 Tbsps. of the wine vinegar in a small bowl and add water to cover. Let soak 30 minutes and then drain.
Toss together the remaining ingredients including the remaining vinegar, except the tomato and lettuce garnish. Line a bowl or platter with the lettuce leaves, top with the salad and garnish with the quartered or sliced tomatoes. Serve immediately or chill.
If you wish to serve the baguette slices, preheat oven to 350ºF. Place bread on baking sheet and brush with the oil. Bake until golden brown, about 10 minutes. Spread olivada on croutons. if you don't have olivada, make your own by pureeing ½ cup pitted Kalamata (Greek) olives in the food processor. |
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Personal
Notes: |
Personal
Notes: We have this often. It is so good for lunch, especially with summer tomatoes.
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