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Tuna and White Bean Salad
2 16 ounce cans cannellini beans or other white beans, rinsed and
drained or 4 cups cooked cannellini beans
1 medium red onion, chopped
2 tablespoons fresh lemon juice
2 tablespoons bottled clam juice
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper
1 6 ounce can water-packed tuna
1/2 cup chopped flat-leaf parsley
salt to taste
1 bunch arugula, rinsed and dried
2 tomatoes, cut into wedges
In a mixing bowl, combine the beans and onion. In a small bowl, whisk together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and pepper. Add the dressing to the beans and onion, and toss to mix. Add the tuna and parsley and stir gently to combine, just enough to break the tuna into clumps. Taste and add salt if desired.
Let the salad stand for 10 minutes to blend the flavors, or refrigerate
up to 1 hour before serving. To serve, spoon over a bed of arugula and garnish with tomato wedges.
Serves 6.
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Tuna and White Bean Salad
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Category: Recipes
Prep Time: Cook Time: Total Time:
Tuna and White Bean Salad
2 16 ounce cans cannellini beans or other white beans, rinsed and
drained or 4 cups cooked cannellini beans
1 medium red onion, chopped
2 tablespoons fresh lemon juice
2 tablespoons bottled clam juice
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon grated lemon peel
1/4 teaspoon black pepper
1 6 ounce can water-packed tuna
1/2 cup chopped flat-leaf parsley
salt to taste
1 bunch arugula, rinsed and dried
2 tomatoes, cut into wedges
In a mixing bowl, combine the beans and onion. In a small bowl, whisk together the lemon juice, clam juice, oil, thyme, oregano, lemon peel and pepper. Add the dressing to the beans and onion, and toss to mix. Add the tuna and parsley and stir gently to combine, just enough to break the tuna into clumps. Taste and add salt if desired.
Let the salad stand for 10 minutes to blend the flavors, or refrigerate
up to 1 hour before serving. To serve, spoon over a bed of arugula and garnish with tomato wedges.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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