amyg
Cathlete
I know many of us are always looking for a yummy way to eat tuna and I came across this one in one of my favorite cookbooks. I can't believe I've missed it for all the years I've had this cookbook! Anyway, it is delish on the first day but it does lose something as time passes. I think next time I'll halve the recipe. Enjoy!!
2 14-oz cans white beans, drained and rinsed
1/4 cup thinly sliced scallions (white and green parts), about 3
2 tablespoons fresh oregano or 1 teaspoon dried
1/4 cup loosely packed, roughly chopped flat-leaf parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
coarse-grained salt and cracked black pepper
2 6-oz cans white albacore tuna packed in water, drained
1 cup diced celery
Place beans in a large bowl. Add scallions, oregano, parsley, vinegar, olive oil, lemon juice, salt and pepper to taste, tuna, and celery. Stir until combined. Serve immediately.
For an added touch, garnish the salad with grated hard-boiled eggs, parsley sprigs, and a wedge or two of lemon. Turn this into a heartier meal by serving the salad on a bed of lettuces with tomatoes.
from Cooking Thin with Chef Kathleen, Kathleen Daelemans
*I of course had no scallions and oh yeah my bottle of lemon juice expired last October, but it was still really good!!
2 14-oz cans white beans, drained and rinsed
1/4 cup thinly sliced scallions (white and green parts), about 3
2 tablespoons fresh oregano or 1 teaspoon dried
1/4 cup loosely packed, roughly chopped flat-leaf parsley
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
coarse-grained salt and cracked black pepper
2 6-oz cans white albacore tuna packed in water, drained
1 cup diced celery
Place beans in a large bowl. Add scallions, oregano, parsley, vinegar, olive oil, lemon juice, salt and pepper to taste, tuna, and celery. Stir until combined. Serve immediately.
For an added touch, garnish the salad with grated hard-boiled eggs, parsley sprigs, and a wedge or two of lemon. Turn this into a heartier meal by serving the salad on a bed of lettuces with tomatoes.
from Cooking Thin with Chef Kathleen, Kathleen Daelemans
*I of course had no scallions and oh yeah my bottle of lemon juice expired last October, but it was still really good!!
