This is a print preview of "Prevention's White Bean Salad With Tuna" recipe.

Prevention's White Bean Salad With Tuna Recipe
by Global Cookbook

Prevention's White Bean Salad With Tuna
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  Servings: 4

Ingredients

  • 2 c. Cannellini beans
  • 2 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Chopped garlic
  • 1 c. Vegetable broth
  • 1 x Shallot, chopped
  • 1/4 tsp Sage, rubbed
  • 4 Tbsp. Minced fresh parsley
  • 1 tsp Freshly minced thyme
  • 1 tsp Anchovy paste
  •     Freshly grnd black pepper
  • 1 Tbsp. Red wine vinegar
  • 12 1/2 ounce Light tuna in water, low salt
  •     Sage, optional garnish
  • 4 x Baguette slices, optional

Directions

  1. 1/) Rinse the canned beans gently under cold water and drain. 2/) Heat oil in a medium skillet to medium high. Add in garlic and saute/fry till golden brown. Add in broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering till liquid is reduced to half. Add in the rinsed beans and stir. 3/) Remove from heat and allow to cold. Season with black pepper and stir in vinegar. 4/) Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if you like.
  2. Serving Ideas : slice of sour-dough baguette; fruit
  3. NOTES : Use fresh sage, if possible. You'll need about 6 leaves. Crumble 4 in the salad and snip 2 for topper. -Tom Ney, Mary Nagle