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White Bean and Tuna Salad
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(Recipe ID: 236)
Serves 6 to 8
Preparation time: 20 minutes
Source: Chef Joseph Lowery
Uncomplicated Italian favorite.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 3 cans Cannellini or other white beans, rinsed and drained
- 1/4 cup Extra Virgin Olive oil *
- Juice of 1 lemon
- 1 Clove garlic, minced and mashed
- 3/8 teaspoons Salt *
- 1 1/4 teaspoons Ground black pepper *
- 5 or 6 Green onions, thinly sliced
- 3 tablespoons Parsley, finely chopped
- 2 9 1/4 ounce cans of oil packed tuna
- Roasted peppers, lemon slices, sprigs of parsley, and black olives for garnish *
Instructions
- Drain the canned beans through a strainer and rinse them with cold water.
- Drain a second time and spread them out on several paper towels to dry.
- Drain oil from tuna and set aside.
- Combine lemon juice, garlic, salt, pepper, onions and parsley.
- Beat in olive oil and add beans.
- Toss gently to avoid breaking up beans and arrange on a serving platter or on individual salad plates.
- Top with chunks of drained tuna and garnish with roasted peppers, lemon slices, parsley, and olives.
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