Prevention’s White Bean Salad With Tuna

This Mediterranean-inspired dish transforms simple pantry staples into a sophisticated and satisfying meal. Creamy cannellini beans are simmered with garlic, shallots, and a hint of anchovy paste for deep umami flavor, then cooled to create a robust salad base. The addition of light tuna provides a flaky texture and extra protein, making it ideal for lunch or a light dinner. Bright red wine vinegar and fresh herbs cut through the richness, ensuring every bite is balanced and fresh.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 320

Description

This Mediterranean-inspired dish transforms simple pantry staples into a sophisticated and satisfying meal. Creamy cannellini beans are simmered with garlic, shallots, and a hint of anchovy paste for deep umami flavor, then cooled to create a robust salad base. The addition of light tuna provides a flaky texture and extra protein, making it ideal for lunch or a light dinner. Bright red wine vinegar and fresh herbs cut through the richness, ensuring every bite is balanced and fresh.

Directions

1
Rinse the canned cannellini beans gently under cool water and drain well.
2
Heat olive oil in a medium skillet over medium-high heat.
3
Add minced garlic and minced shallot, sautéing until golden and fragrant, about 1-2 minutes.
4
Pour in the vegetable broth and bring to a boil.
5
Reduce heat and simmer, allowing the liquid to reduce somewhat.
6
Stir in the rubbed sage, chopped thyme, and anchovy paste.
7
Continue simmering until the liquid is reduced by half, creating a light sauce.
8
Add the rinsed beans to the skillet and stir to coat them in the sauce.
9
Remove from heat and allow the bean mixture to cool to room temperature.
10
Season with freshly ground black pepper and salt to taste.
11
Stir in the red wine vinegar.
12
Fold in the drained, flaked tuna gently.
13
Arrange the bean mixture in a circle on a flat platter.
14
Place a mound of the remaining tuna in the center of the circle.
15
Garnish with whole sage leaves and chopped fresh parsley if desired.
16
Serve with baguette slices on the side.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Cholesterol 45mg15%
Sodium 450mg19%
Total Carbohydrate 25g9%
Dietary Fiber 8g32%
Sugars 2g
Protein 20g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/preventions-white-bean-salad-with-tuna/