White bean and tuna salad with variations+

6 servings

Ingredients

Quantity Ingredient
6 cups White beans, cooked or 3-20 oz. cans cannelini beans
1 cup Vinaigrette sauce flavored with
1 tablespoon Chopped fresh basil or 1 ts. dried
1 cup Onion, finely chopped
2 cans White meat tuna, drained and flaked
1 tablespoon Basil, fresh and chopped
¼ cup Parsley, chopped
Additional oil and vinegar if necessary

Directions

If you use the canned beans, after draining them, rinse them well under cold running water in a colander to get rid of the thick gummy liquid that clings to them. Shake well to free of excess water, then put the canned or the freshly cooked beans into a serving bowl or dish. Pour the vinaigrette sauce (made of olive oil, wine vinegar, pepper and garlic) over the beans, letting it run through to coat them, then toss very lightly to distribute the vinaigrette-don't toss too much or the beans will break up. Put the onions and tuna on top of the beans. Sprinkle with the basil and parsley. Just before serving, add a little more oil and vinegar, if the salad seems to need it, and toss lightly to combine ingredients.

VARIATIONS:

1. Add ½ cup small black olives and 6 chopped anchovy fillets with the onions and tuna.

2. Use canned salmon, or boneless, skinless canned sardines instead of tuna.

3. Omit the tuna. Serve bean salad in tomato shells, as a first course. To prepare the shells, slice off about ½" of the top, scoop out all the seeds and pulp, and turn the hollow shells upside down to drain.

From James Beard's book "Theory and Practice of Good Cooking". typed up by Mary Riemerman

Submitted By MARY RIEMERMAN On 04-29-95

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