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Tuna and White Bean Salad




Source of Recipe


Internet


List of Ingredients




2 15-ounce cans cannellini beans, or white beans

Rosemary-Mustard Vinaigrette:
1/4 cup white wine vinegar
2 tablespoons sliced green onion
1 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 teaspoon black pepper, coarsely ground
1/3 cup extra-virgin olive oil

1 6-ounce can tuna packed in olive oil
lettuce leaves
1 cup fresh, chopped tomato
Italian or French bread



Recipe



Pour the beans into a strainer. Rinse with cold water and drain well. Place the beans in a large mixing bowl.
Rosemary-Mustard Vinaigrette: In a small bowl, combine the vinegar, green onion, mustard, garlic, rosemary, salt and pepper. Drain the olive oil from the tuna into a measuring cup. Add extra-virgin olive oil to make 1/3 cup. Whisk the oil into the vinegar mixture.

Pour the vinaigrette over the beans and toss gently to combine. Add the tuna and toss again. Cover and refrigerate for at least 1 hour.

Let the tuna and bean salad stand at room temperature for about 10 minutes before serving. Toss gently and spoon on to plates lined with lettuce leaves. Sprinkle the tomatoes around the tuna and bean mixture. Drizzle extra olive oil over each salad. Serve with Italian or French bread. Serves 4.