Preventions White Bean Salad With Tuna Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cannellini beans,
2 tbsp: Olive oil,
1 tbsp: Minced garlic,
1 cup: Vegetable broth,
1: Shallot, minced
1/4 tsp: Sage, rubbed
4 tbsp: Chopped fresh parsley,
1 tsp: Freshly chopped thyme,
1 tsp: Anchovy paste,
Freshly ground black pepper,
1 tbsp: Red wine vinegar,
12 1/2 ounce: Light tuna in water, low
Salt,
Sage, optional garnish
4: Baguette slices, optional
Directions:
1/> Rinse the canned beans gently under cool water and drain. 2/>
Heat oil in a medium skillet to medium high. Add garlic and saute
until golden. Add broth and bring to a boil. Reduce heat and simmer,
reducing liquid somewhat. Stir in herbs and anchovy paste. Continue
simmering until liquid is reduced to half. Add the rinsed beans and
stir. 3/> Remove from heat and allow to cool. Season with black
pepper and stir in vinegar. 4/> Arrange beans in a circle on a flat
platter. Place mound of tuna in center of circle and garnish with
whole sage leaves, if desired.
Recipe By : Prevention Mag Aug 96, "Summer Salad Works"
Source from luhu.jp
Heat oil in a medium skillet to medium high. Add garlic and saute
until golden. Add broth and bring to a boil. Reduce heat and simmer,
reducing liquid somewhat. Stir in herbs and anchovy paste. Continue
simmering until liquid is reduced to half. Add the rinsed beans and
stir. 3/> Remove from heat and allow to cool. Season with black
pepper and stir in vinegar. 4/> Arrange beans in a circle on a flat
platter. Place mound of tuna in center of circle and garnish with
whole sage leaves, if desired.
Recipe By : Prevention Mag Aug 96, "Summer Salad Works"
Source from luhu.jp