s WHITE BEAN AND TUNA SALAD ***
s 
|
s WHITE BEAN AND TUNA SALAD ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 8-15-07 well i thought this was excellent BUT mom didn't like it!!! pretty easy to make after you find the olives...... When folding the ingredients together, work from underneath with your spatula. DonĘt press down on top, because that will break up the tuna and make the texture of the dish mealy. 1 teaspoon finely minced garlic 1 teaspoon Dijon mustard 1 teaspoon sugar Salt and freshly ground black pepper, to taste 2 tablespoons red-wine vinegar 4 tablespoons olive oil 2 cans (15 1/2 ounces each) cannellini beans, rinsed, drained and patted dry 1 small red onion, halved lengthwise and slivered 1/2 cup pitted and coarsely chopped Nitoise olives 1/4 cup coarsely chopped flat-leaf parsley 2 cans (6 ounces each) tuna packed in water, drained 1. Prepare the vinaigrette: Whisk together the garlic, mustard, sugar, salt, pepper and vinegar in a bowl. Whisking constantly, slowly drizzle in the oil and continue whisking until thickened. Set aside. 2. Combine the beans, red onion, olives and parsley in a large bowl. Coarsely flake the tuna into the bowl and add the reserved vinaigrette. Using a large rubber spatula, carefully fold the ingredients together until they are just combined, without breaking up the tuna. Serves 4 to 6. Per serving (based on 6): 291 calories, 24g carbohydrates, 22g protein, 12g fat, 20mg cholesterol. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||