White Beans & Tuna
~ Mary ~
We LOVE this salad and have made it more than three times in the past six weeks. The flavors are subtle, clean and spectacular! This is one of the absolute best ways to cook beans Ever! And soaking them for two days really helped on the gas – Thanks for that tip Patty!
I made a whole pound of beans and saved the extra for one of the best white bean soups – that’ll get posted towards the end of the month. You can also just freeze the extras with their broth until you’re ready to use them. I found this recipe in Bon Appetite magazine.
Soak a pound of dry cannellini (white) beans for two days – rinsing at least once each day and refilling with fresh water.
In large saucepan over medium high heat combine:
2 Quarts Chicken Broth
1 Tbsp WHOLE Peppercorns
4-6 Fresh Sage Leaves
A Good Drizzle of Olive Oil
1 Whole Garlic Pod cut off at the top with the bottom intact
Simmer until cooked all the way through about 45 minutes to an hour.
Drain – SAVE the broth, but pick out the sage and garlic. The peppercorns are fine to leave in. You can peel the garlic and use it or just toss.
On a bed of mixed greens layer:
WARM or room temp beans
Finely Sliced Red Onion
Pan Seared and sliced Tuna
Drizzle with Extra Virgin Olive Oil
That’s IT! Dig IN!