White Bean and Tuna Salad Recipe

Summary

Cooking Time1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Red wine vinegar1⁄4 Cup (4 tbs)
 Salad oil3⁄4 Cup (12 tbs)
 Dry mustard1 1⁄2 Teaspoon
 Salt1 Teaspoon
 Ground coriander1 Teaspoon
 Pepper1⁄4 Teaspoon
 Garlic1 Clove (5 gm), crushed
 Dried great northern beans1 Pound
 Water3 Cup (48 tbs) (Or As Required)
 Carrots1 , pared
 Bay leaf1
 Dried thyme leaves1 Teaspoon
 Salt1 Tablespoon
 Green onion1⁄2 Cup (8 tbs), chopped
 Celery1 1⁄2 Cup (24 tbs), sliced on the diagonal
 Parsley1⁄4 Cup (4 tbs), chopped
 Romaine head1⁄2 , washed and crisped
 Tuna2 Can (20 oz), drained and chilled
 Cucumber1 Medium, thinly sliced, chilled (Unpeeled)
 Tomatoes3 Medium, sliced into 6 pieces, chilled
 Pitted black olives12 , chilled

Nutrition Facts

Serving size: Complete recipe

Calories 4177 Calories from Fat 1863

% Daily Value*

Total Fat 212 g325.9%

Saturated Fat 17 g85%

Trans Fat 3 g

Cholesterol 215.5 mg71.8%

Sodium 8739.9 mg364.2%

Total Carbohydrates 336 g112%

Dietary Fiber 110.7 g442.7%

Sugars 32.8 g

Protein 244 g487.3%

Vitamin A 991.3% Vitamin C 226%

Calcium 125.5% Iron 234.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a jar with a tight lid, add in oil, vinegar, mustard, 1 teaspoon salt, coriander, pepper and garlic. Shake the jar well to combine all the ingredients.
2) Rinse the beans and drain. Add into a kettle and cover with enough cold water. Let rest for 4 to 5 hours.

MAKING
3) Add in 1 quart water to cover the beans. Cook on medium flame on simmer. Add in the carrot, bay leaf, thyme and salt. Cook covered for 1 to 1 1/2 hours or till the vegetables become tender.
4) Drain the vegetables. Slice the carrots into 1/4-inch pieces and keep them aside.
5) In a large shallow dish, add warm beans, vinegar dressing, green onion, celery, parsley and carrot. Toss lightly to combine all the ingredients. Cover and refrigerate the dish for 4 hours, preferably overnight.

SERVING
6) To assemble the salad, line a large serving platter with romaine leaves. Place a mound of the marinated beans in the centre of the plate.
7) Arrange the chilled tuna, cucumber and tomato in small mounds on the edge of the plate.
8) Garnish the salad with pitted black olives.
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