Wednesday, June 19, 2013

Cannellini, Tuna and Herb Salad

This is the perfect summer lunch.  Light, refreshing and healthy with a huge dose of fresh herbs.  You can use whatever herbs you have on hand, parsley and mint are always excellent, rosemary and tarragon would also taste delicious.  This salad would be great on sandwiches, on lettuce or just by itself served with hard boiled eggs, avocado and tomato.  The options are really endless. 

2 cans tuna drained
1 15 oz can cannellini beans drained and rinsed (other white beans such as great northern would also be good)
1 cup loosely packed roughly chopped herbs.  I used a combination of parsley, mint, dill, basil, lavender and thyme
juice of 2 lemons
2 tbsp sherry vinegar (red wine vinegar would also be good)
1 tbsp Dijon mustard
1 tsp salt
1 small shallot finely chopped
¼ cup extra virgin olive oil

Make the vinaigrette by adding the herbs, lemon juice, vinegar, mustard, shallots, salt, pepper and oil.  Allow to sit 5 minutes to let the herbs soften.  In a large bowl, combine tuna and beans and then add the vinaigrette.  Combine everything.  Enjoy!  

1 comment:

  1. Elizabeth -- you loved corn, lime juice, cilantro, green onions and black beans. It's hot here, too.

    Love, Mom