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January 25, 2013

Tuna and White Bean Salad

Sometimes I get so hungry I just need to eat NOW!

Having a well stocked pantry can help you to get through these moments. My pantry always contains several types of organic canned beans, chopped green chiles, and tomatoes of various types, tapenade, capers, sardines, and anchovies as well as good tuna in water and in oil. Not to mention pastas, sauces, and oils abounding.

This recipe involves grabbing a few cans from the larder and a quick trip to the kitchen garden for a “gotta have it now” sort of lunch. Make this a seasonally driven recipe and use what you have at hand. In the summer some fresh basil or oregano and cherry tomato bump it up. In the winter some store bought arugula, zested Meyer lemon, and capers or tapenade will do the trick.

Completely forgiving and oh-so-delicious, try this zesty tuna and white bean salad. These big flavors will put some punch into an otherwise grey day.


Zesty Tuna and White Bean Salad
Laura Cabot, Laura Cabot Catering, Waldoboro

1 cup chopped red onion
1 zested Meyer lemon with juice
2 6-ounce cans of tuna in olive oil, drained but reserved
2- 15 ounce cans of drained and rinsed cannellini beans
1/2 cup finely chopped herb of choice (mint, parsley, basil)
Tabasco sauce or a small can of chopped green chile
Salt, pepper, and extra oil to taste
Any other seasonal additions you favor like arugula or cherry tomato, chive blossoms, etc.

Toss all ingredients gently together.

Season to taste with the fish oil, salt, and fresh pepper. Toss again.

This will keep for several days in Tupperware under refrigeration.

Keep the greens and tomatoes separate. The salad will stay fresh longer.

Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.


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