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

RECIPE:
B

barbara-in-va

Well-known member
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!

 
Sounds great, Barbara. It says "3 t" extra virgin olive oil-is that correct or should it be Tbsp?

I figured if it were correct, it would have said 1 Tbsp instead of 3 tsp. But, maybe not.

 
Here's another that Charlie posted at the swamp the I make all the time.

Below are Dawn's tweaks but I make the recipe the way Charlie posted it except for adding some dried cranberries.



Here you go, this recipe was posted for me by Charlie...REC: Tuscan Tuna and Cannellini Salad...tweaks inside.
What I ended up doing with this recipe:
I subbed 2 cans garbanzo beans for the
cannellini.
I subbed chopped red bell pepper for the
roasted peppers.
I used more capers with a little of their
juice.
I am pretty sure I left out the olives, but
not positive. (I make this in the warmer
months, and I always ad lib.)
I added some dried currants.
And I added some diced red onion. On
occasion, I added some fresh oregano.
I mixed it altogether, and chilled it. It's
very good and rather light but filling. It
was very popular.

* Exported from MasterCook *

Tuscan Tuna and Cannellini Salad
Recipe By : Charlie/Cooking Light?
Serving Size : 6 Preparation Time :0:00
Categories : Formulating
Recipes Salads

Amount Measure Ingredient --
Preparation Method

1/4 cup fresh lemon juice
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive
oil
2 tablespoons extra virgin olive
oil
2 cans tuna in oil
19 ounces can cannellini beans
25 olives, chopped
2 cups celery hearts and
leaves -- thickly sliced
2 tablespoons capers
2 tablespoons parsley -- finely
chopped
1 teaspoon minced garlic
1/4 cup roasted red peppers

1. Pour the lemon juice into a large bowl
and slowly whisk in 1/4 cup plus 2
tablespoons of the olive oil. Add the tuna,
cannellini beans, olives, sliced celery,
capers, parsley, lemon zest and garlic and
toss gently. Season with pepper, cover and
set aside.
2. Halve the roasted red peppers lengthwise
and arrange on plates, drizzle with olive
oil and season with salt. Spoon the tuna
salad over the peppers and drizzle with more
olive oil. Garnish with the lemon slices and
serve.

 
"at the swamp" I love it! Was that commentary or a Freudian typo?

 
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