• Prep Time:
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  • Serves: 4 Servings

Prevention's White Bean Salad with Tuna

  • Recipe Submitted by on

Category: Fish, Beans

 Ingredients List

  • 2 c Cannellini beans
  • 2 tb Olive oil
  • 1 tb Minced garlic
  • 1 c Vegetable broth
  • 1 Shallot; minced
  • 1/4 ts Sage; rubbed
  • 4 tb Chopped fresh parsley
  • 1 ts Freshly chopped thyme
  • 1 ts Anchovy paste
  • Freshly ground black pepper
  • 1 tb Red wine vinegar
  • 12 1/2 oz Light tuna in water; low
  • -salt
  • Sage; optional garnish
  • 4 Baguette slices; optional


1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil
in a medium skillet to medium high. Add garlic and saute until golden. Add
broth and bring to a boil. Reduce heat and simmer, reducing liquid
somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid
is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and
allow to cool. Season with black pepper and stir in vinegar. 4/> Arrange
beans in a circle on a flat platter. Place mound of tuna in center of
circle and garnish with whole sage leaves, if desired.
NOTES : Use fresh sage, if possible. You'll need about 6 leaves. Crumble 4
in the salad and snip 2 for topper. Tom Ney, Mary Nagle

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