Thursday, October 20, 2011
Tuna and White Bean Salad
I came across this recipe when I was writing that post about brown-bagging lunches. I changed the quantities a bit and used 2 Tbsp olive oil per 1 Tbsp vinegar, which works better for me (I think the salad would have been too oily otherwise). This makes 2 Tbsp olive oil total instead of the 4 Tbsp called for in the original recipe; the directions below give you either option. I loved the salad as is, but the Engineer is used to having mayonnaise with his tuna and would have preferred adding that to the dressing. It wouldn’t be as healthy, but you could do that if you want. This makes a generous 4 servings. I served the salad with Sephardic challah.
2 cans (15 oz each) white beans, such as Cannellini, Navy, or Great Northern, drained and rinsed
1 large 12-oz can (or 2 small 6-oz cans) of water-packed solid albacore tuna, drained
2 fresh tomatoes, diced
½ red onion, diced
¼ cup of fresh basil leaves, cut in ribbons
2 to 4 Tbsp cup extra virgin olive oil
1 Tbsp red wine vinegar
kosher salt and freshly ground black pepper, to taste
Toss the beans, tuna, tomatoes, onions, and basil together in a large mixing bowl.
In a separate small bowl, whisk together the olive oil, red wine vinegar, salt and pepper. Pour over salad and toss gently to coat.
Serve over a bed of lettuce or with a crusty Italian bread on the side.