Tuna and White Bean Salad |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 30 min Ingredients:
1 garlic clove |
3 tablespoons fresh lemon juice |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup extra-virgin olive oil |
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed |
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices |
1 lb tomatoes (3 medium), cut into 1-inch pieces |
1 1/2 cups loosely packed fresh flat-leaf parsley leaves |
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained |
Directions:
1. Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
2. Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.
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