Tuna And White Bean Salad
This hearty tuna and white bean salad is a delightful blend of flavors and textures. Tender flaked tuna, creamy white beans, and crunchy vegetables are tossed in a zesty lemon-mustard vinaigrette, creating a refreshing and satisfying meal that's perfect for a light lunch or a quick weeknight dinner. Topped with golden toasted bread crumbs for an added crunch, this salad is both flavorful and nutritious. Enjoy the vibrant mix of ingredients in every bite!
— Constant Cookbook
Ingredients
- 1 Tbs. plus 1/3 cup olive oil
- 2/3 cup fresh bread crumbs
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- Juice of 1 lemon
- 2 tsp. whole-grain mustard
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 can (15 oz.) white beans, drained and rinsed
- 2 celery stalks, chopped
- 1/2 small red onion, halved lengthwise and cut into slivers
- 2 cans (each 6 oz.) tuna packed in olive oil, drained and flaked
- 2 heads butter lettuce, pale inner leaves only
Instructions
- <b>Toast the bread crumbs</b>
- In a fry pan over medium heat, warm the 1 Tbs. olive oil. Add the bread crumbs and a pinch <i>each</i> of salt and pepper. Cook, stirring occasionally, just until the crumbs begin to brown, about 5 minutes. Add the garlic, remove from the heat and stir for 1 minute more.
- <b>Make the vinaigrette</b>
- In a large serving bowl, whisk together the lemon juice, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/3 cup olive oil until smooth.
- <b>Assemble the salad</b>
- Add the parsley, white beans, celery, onion and tuna to the vinaigrette and toss gently to coat evenly. Arrange the lettuce on individual plates and top with the tuna and bean mixture. Sprinkle with the toasted bread crumbs and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Salad,</i> by Brigit L. Binns (Oxmoor House, 2007).
Yield
Serves 4.
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