Saturday, May 22, 2010
Tuna and White Bean Salad
Growing up, Sundays were the only day of the week my whole family would eat lunch together. Weekdays there was school, and Saturdays Dad was always out on the farm, and between my mom, sister, & brother we would often just do our own thing. Sundays after church (if there wasn’t a big Baptist potluck going on) we would sometimes go out to eat at local restaurant. But most often we’d head back home and eat leftovers, soup, or often my mother would fix tuna salad. Her tuna salad always consisted of tuna, mayonnaise, a hard boiled egg, and salt & pepper. We’d eat it on saltine crackers. While I sometimes fix tuna salad like that too, it’s not something I crave too often. It brings back good memories for me, but doesn’t exactly tingle my tastebuds.
That’s why, when I saw this in the Real Simple: Meals Made Easy cookbook, my tastebuds took notice. This recipe offered the same type of combination of flavors I love so much in quinoa and cous cous salads. A little lemon zest, oil, beans, and vegetables, and I’m there! This is from the same cookbook I found the Soy Marinated London Broil recipe in. I love that all the recipes in this cookbook are super simple to make, no need for tons and tons of ingredients. This recipe was under the header “No-Shop Meals”. And it’s true, most everything in this recipe is a pantry staple I often keep on hand.
I loved this recipe, even though I’m not a fan of capers. What I am a HUGE fan of, is roasted red peppers, and cannellini beans, so that’s what drew me to this recipe. Also, I knew it would be great to mix up, and use for lunches during the week. I most often purchase tuna in water, but for this recipe I chose the tuna packed in oil. I’m glad I did, because it added a touch more flavor. I served mine on toast, but you could also eat it with cracker or on it’s own. This is a great tuna salad recipe that packs a delicious, nutritious, and fresh take on a lunchtime standby.
Tuna and White Bean Salad
adapted from Real Simple: Meals Made Easy
2 6oz cans of tuna, drained (oil-packed recommended)
1 15oz can cannellini beans, drained and rinsed
1 12oz jar roasted red peppers, drained and roughly chopped
2 Tablespoons capers
zest 1 lemon, grated
1 tomato, roughly chopped (optional)
3 Tablespoons fresh lemon juice
1 Tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
toasted bread, for serving
In a large bowl, combine the tuna, beans, red peppers, capers, lemon zest, and tomato (if using). In a separate bowl, whisk together the lemon juice, oil, salt, and black pepper. Pour the vinaigrette over the tuna mixture and toss. Serve with the bread.
**For a variation, try adding olives, red onion, or jarred artichokes.**