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White Beans and Tuna
(recipe, Katherine Deumling)
This is a delicious, quick, classic Italian salad. You can add cherry (or regular) tomatoes and/or chopped basil or parsley, too.
- 2 (5- or 6-ounce) cans tuna (use Oregon albacore if you can find it)
- 4 cups cooked white cannellini or Great Northern beans (or two 15-ounce cans of beans, drained and rinsed)
- ¼ cup capers, nonpareil in brine or packed in salt, drained and rinsed
- 2 Tbsp. lemon juice
- Zest of half a lemon
- 2 Tbsp. red-wine vinegar
- 2 to 3 Tbsp. olive oil
- Sea salt and freshly ground black pepper, to taste
- ½ small red onion, very thinly sliced, or ½ bunch of chives or 2 to 3 scallions, chopped
- 2 cups arugula, washed and torn into bite-sized pieces
- Peasant-style bread, for serving
- In a large bowl, place the tuna, reserving the olive oil or juices from the can in a separate small bowl. Break the tuna into bite-size pieces with a large fork. Add the beans and capers.
- Into the bowl of olive oil or tuna juices, add the lemon juice, lemon zest, red-wine vinegar, and additional olive oil. Season with salt and pepper.
- Pour the dressing over the tuna, bean, and caper mixture and add the onion and arugula; toss gently. Serve with good, crusty bread.
This salad is also good on the second day, mashed up a bit and used as a sandwich filling.