Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tuna and white bean salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Tuna and White Bean Salad is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Tuna and White Bean Salad is something that I’ve loved my whole life. They’re fine and they look fantastic.
Photography Credit: Elise Bauer Some items that you will almost always find well stocked in our pantry are canned beans (white beans, garbanzo, kidney) and canned tuna packed in olive oil. The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Simply combine the arugula, white beans, tuna, tomatoes, olives, and red onion in a large bowl.
To begin with this particular recipe, we must first prepare a few components. You can have tuna and white bean salad using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tuna and White Bean Salad:
- Make ready 400 g Cannellini Beans
- Get 300 g Albacore Tuna
- Get 10 Anchovies
- Prepare 1 Red Onion
- Make ready 450 g Jar Roasted Red & Yellow Peppers
- Get 250 g Cherry Tomatoes
- Get 100 g Black Olives
- Make ready 50 g Parsley
- Take 1 tbsp Garlic Puree
- Get 2 tbsp Olive Oil
- Get 1 Juice of Lemon
- Make ready 1 tbsp Balsamic Vinegar
- Prepare #MyCookbook
This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or. This Tuna and White Bean salad is mayo-free, but big on flavor. Whip up this salad in minutes to satisfy your hunger and tastebuds.
Instructions to make Tuna and White Bean Salad:
- Chop onion and place in a bowl and add olive oil, balsamic and garlic purée.
- Chop peppers and slice tomatoes into quarters and olives into halves and add to mix.
- Add cannellini beans together with flaked tuna and finely sliced anchovies.
- Finally add juice of lemon and parsley and enjoy.
In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices. Top spinach with bean and tuna mixture and serve with bread.
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