Tuna & White Bean Salad
For a quick pantry meal, this rates up there with the best of them.
Everything can be assembled quickly.
It's low in fat, high in protein and makes a quick summer meal on the patio with some nice crusty bread.
Tuna & White Bean Salad:
1 jar of Italian or Spanish tuna in oil (worth its weight in gold), drained
1 can of little white beans, drained and rinsed
1/4 red onion, minced
1 lb. cherry tomatoes, quartered
1/2 lb. green beans, sliced on the bias and blanched for 5 minutes
handful of kalamata olives sliced
chopped fresh basil
chopped fresh parsley
olive oil and red wine vinegar
kosher salt & pepper
No real recipe here.
Just combine ingredients, tossing lightly.
I pour the vinegar right into the salad, then the olive oil over that.
Season w/ kosher salt or sea salt and black pepper.
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If you are going to prepare this ahead of time, leave on the counter covered in plastic wrap instead of refrigerating it.
Serve at room temperature.
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Comments
This is one of my "go to" recipes for the pantry, but yours if gorgeous, I repeat gorgeous, with the addition of the green beans. Takes it up a notch as Emerill would say.
Sam
Thanks! You have been posting some great stuff, made your lemon blueberry cake with rosemary the other day, delish!