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Barbara in VA

My outdoor thermometer reads 100F right now, so a cool salad is it: REC: Tuna & White Bean Salad

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Joined: Dec 15, 2005

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Posted to Thread #2395 at 6:49 pm on Jun 22, 2006

Couldn't think of turning on the oven or stove and I certainly am not going to stand over a hot grill. So, I tried this cool salad and it was perfect. Pretty basic and traditional but nothing I ever had before:

Tuscan Tuna and White Bean Salad with Sun-Dried Tomatoes

Source: Fresh Every Day by Sara Foster

3 t extra virgin olive oil
juice of 2 lemons
1 T red wine vinegar
2 T chopped fresh parsley
1 t chopped fresh rosemary
1/4 C sun dried tomatoes
1 15 1/2 oz can cannellini beans, rinsed and drained or 1 3/4 C dried beans, cooked until tender
2 6 oz cans of solid white tuna packed in water, drained
10 roasted garlic cloves, peeled
salt and fresh ground pepper to taste
4 Balsamic Roasted Tomatoes

Whisk the olive oil, lemon juice, vinegar, parsley and rosemary together in a small bowl. Add the sun dried tomatoes and let them mairnate in the vinaigrette for 10-15 minutes to soften. Place the beans, tuna, and garlic in a medium bowl. Add the vinaigrette and sundried tomatoes, season with salt and pepper, and toss gently to mix. Cover and refrigerate to marinate for at least 1 hour or overnight. Serve at room temp. Top with Balsamic Roasted Tomatoes.

Notes: I used what I had on hand: 1 can of small white beans and some of the last few (a la Steve 2 in LA's) oven dried tomatoes from last summer. For me it is the fresh lemon juice that really made the salad. If I had some left over grilled tuna that would have been perfection......

Enjoy!


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