Tuna And White Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I found this recipe and photo in a BHG publication. So rich in protein and beautiful to serve. You may pan fry the tuna and cool them or use 2-3 ounce pouches of tuna instead. lamb is also wonderful in this salad Serve tuna warm or cold on salad Ingredients:
2 15 ounce cans cannellini or great northern beans, rinsed and drained |
3 large roma tomatoes, seeded and chopped (about 1 1/2 cups) |
1/2 c chopped fennel, reserve leafy tops |
1/3 c chopped red onion |
1/3 c orange or red bell pepper |
1 tbl snipped fennel leaf tops |
1/4 c evoo |
3 tbl white wine vinegar |
2 tbl lemon juice |
1/4 tsp salt |
1/4 tsp pepper |
1 6 ounce tuna steak, cut 1 inch thick |
or |
2 3 ounce pouches of albacore tuna |
salt |
ground black pepper |
1 tbl evoo |
2 c torn mixed salad greens |
leafy fennel tops |
Directions:
1. Salad
2. In a large bowl combine beans, tomatoes, chopped fennel, red onion, sweet pepper and the snipped fennel tops; set aside
3. Vinaigrette
4. In a screw top jar, combine the 1/4 c oil, the vinegar, lemon juice, 1/4 tsp each of salt and pepper
5. Cover and shake well
6. Pour dressing over bean mixture; gently toss to coat
7. Let stand at room temperature 30 minutes
8. Sprinkle tuna, if using fresh, with salt and pepper; heat 1 Tbl oil over medium high
9. Add tuna and cook for 8 to 12 minutes or until fish flakes easily with a fork, turning once
10. Break tuna into pieces
11. Add tuna to bean mixture; toss to combine
12. Line a serving platter with salad greens, spoon bean mixture over greens
13. Garnish with additional fennel tops, if desired
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