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