Side Pannel
Prevention's White Bean Salad with Tuna
Prevention's White Bean Salad with Tuna
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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