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July 17, 2009, Newsletter Issue #124: Tuna Bean Salad Recipe
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Tip of the Week
Here is a surprise twist on a traditional recipe that is bound to please any tuna lover. It is low in fat and tasty to beat....
Tuna Bean Salad serves 6-8
1-14 oz canned chickpeas
1-14 oz canned cannellini
1-14 oz canned red beans
1-14 oz canned black beans
6 T French dressing
1 large garlic clove, peeled and minced
4 celery stalks, trimmed and sliced
1 medium red onion, peeled and chopped
salt and pepper to taste
1-14 oz can tuna, chunk light variety in water
3 hard boiled eggs, shelled, cooled, quartered
Drain all beans in a colander. Rinse under cold running water.
Drain well.
Line a baking sheet with a double layer of paper towels.
Spread the beans onto the paper towels.
Shake try until beans are no longer wet.
Pour dressing into a large bowl, add beans, garlic, celery, onion, tuna, and salt and pepper. Toss well.
Cover and chill for four hours.
Taste to adjust seasonings.
Garnish with eggs prior to serving.
For a delightful, scrumptious, and nutritiously light meal make a complete salad out of this tuna recipe. All you need to do is break apart some lettuce and place it onto a serving dish. Then, scoop out the Tuna Bean Salad onto it. You can sprinkle with some more French dressing, if desired. Serve with sourdough bread slices for a main meal.
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