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LOCATION: Recipes >> Salad Recipes >> Tuna Bean 03

Print this Recipe    Tuna Bean 03

White Bean and Tuna Salad

1/2 cup dry navy beans
4 fresh sage leaves
1 bay leaf
1 can albacore tuna
10 fresh basil leaves
1/4 cup chopped italian parsley
1 Tbsp fresh summer savory
1/2 bulb fennel, cored and chopped
1/4 cup onion, chopped
salt and pepper
balsamic vinaigrette

Soak beans in water overnight in the refrigerator. The next day
place the drained beans in a pot with fresh water and bring to a
boil, add sage leaves and bay and some salt. Cover loosly and
lower heat. Simmer for 30-40 minutes.

Chop the parsley and savory. Dice the fennel and onion. In a large
bowl combine the parsley, savory, fennel, onion and tuna. When
beans are cooked drain and remove sage leaves. Cool with cold
water. Add beans to tuna mixture. Drizzle in a small amount of
vinaigrette and toss. Refridgerate at least 1 hour. Serves 4

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