This salad keeps wonderfully and - since it is sans-mayonnaise - would be a lovely addition to a picnic or a brown-bagged lunch. The picture above is one of my snack-sized portions... but I'm a grazer as opposed to a 3-squares eater. I'd suggest a 1 to 1 1/2 cup serving size if the salad is accompanied by a big green salad and crusty bread or whole-wheat crackers.
White Bean & Tuna Salad
Click here for printable recipe
Vinaigrette
3 T. extra virgin olive oil
4 t. red wine vinegar
4 t. red wine vinegar
2 t. Dijon mustard
1 clove garlic, minced
1/2 t. salt
3/4 t. pepper
1 clove garlic, minced
1/2 t. salt
3/4 t. pepper
Salad
1 can solid white tuna
1/4 c. red onion, finely diced
1 celery stalk, finely diced
1/4 c. roasted red pepper, finely diced
In small bowl or measuring cup, combine red wine vinegar, Dijon mustard, and garlic and stir to combine. Slowly whisk in olive oil, and add salt & pepper. In a medium bowl, break up the tuna slightly with a fork. Add all remaining ingredients, stir well to combine. Let marinate for one hour in refrigerator before serving.
Kelci's other add-in suggestions: Any of these additions would be delicious as well. Feel free to mix and match to come up with your own personalized version of this dish:
- A handful of pitted, chopped Kalamata olives (or your favorite black olive)
- Shallots (in place of the red onion)
- Diced tomatoes or halved tiny cherry tomatoes
- Fennel or belgian endive
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