Prevention's white bean salad with tuna
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cannellini beans |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Minced garlic |
| 1 | cup | Vegetable broth |
| 1 | Shallot -- minced | |
| ¼ | teaspoon | Sage -- rubbed |
| 4 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Freshly chopped thyme |
| 1 | teaspoon | Anchovy paste |
| Freshly ground black pepper | ||
| 1 | tablespoon | Red wine vinegar |
| 12½ | ounce | Light tuna in water -- low |
| Salt | ||
| Sage -- optional garnish | ||
| 4 | Baguette slices -- optional | |
Directions
1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil in a medium skillet to medium high. Add garlic and saute until golden. Add broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and allow to cool. 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 desired.
Recipe By : Prevention Mag Aug 96, "Summer Salad Works"
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