Friday, June 20, 2008

Lemony Tuna and White Beans Antipasto Salad

Mon bien cher Fils #2,
As you know, I like to bring a new recipe when I come to visit but since I can't be there, here is one that one or all your little women could make for you. It has been successfully tested!
Comme tu le sais, j'aime bien vous faire partager une nouvelle recette quand je viens en visite mais puisque je ne peux pas être avec vous, en voici une que l'une ou toutes tes petites femmes pourraient te préparer. Elle a été essayée avec succès!

Lemony Tuna and White Bean Antipasto Salad

(adapted from Food and Wine)
Serves: 4 as antipasto, or 2+ as a main course
Important: using an imported Italian or Spanish variety of tuna packed in olive oil makes the salad worth writing about.


* 1 bag of baby greens salad or baby spinach leaves
* 1/4 cup plus 2 tablespoons EACH of fresh lime and lemon juices
* 1/4 cup plus 2 tablespoons fruity extra-virgin olive oil, plus more
for drizzling
* 2 teaspoons of balsamic vinegar
* Two 6-ounce cans olive oil—packed tuna, drained and broken into large chunks
* One 19-ounce can cannellini (small white) beans, drained and rinsed (about 1 1/2 cups)
* 24 pitted Calamata olives
* 2 tablespoons capers, drained, or if packed in salt, rinsed
* 2 heaping tablespoons finely chopped flat-leaf parsley
* 2 teaspoons finely grated lemon zest
* 2 teaspoons minced garlic
* Freshly ground pepper
* 2 roasted red peppers
* sel de Gruissan or Kosher salt
* 4 lemon slices, for garnish


1. Pour the lemon and lime juices into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside for an hour to allow the flavors to mingle.
2. Arrange a bed of salad greens or baby spinach on the plates.
Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive oil, the balsamic vinegar and season with salt. Spoon the tuna salad over the peppers and drizzle with more olive oil. Garnish with the lemon slices and serve.
Serve with crusty French bread and young sparkling dry wine, a Blanquette de Limoux, par exemple . . .

Bon Appétit et Joyeux Anniversaire!


Barbara said...

for visiting my blog. I like yours too. And you like Chris Botti. Me too.

Barbara said...

Oh the first bit of my message disappeared. It should read Hi Thank you for visiting my blog.

Christie said...

a lovely entry for our beloved D!

Pamela Terry and Edward said...

Sounds really delicious! Thanks!

Cote de Texas said...

yes - I was rather surprised to come to your blog and see a dead chicken! hahah!!!! no harm done. all in fun. And - I didn't kill the zebra, btw. I just bought it - like one would buy a pair a shoes or a wallet or a purse.

thanks for responding - I appreciate it!

Country Cottage Chic said...

It looks (and sounds) delicious!

As for the camera - that is funny! I don't use any special settings, but I hardly ever use the flash indoors & it still takes good photos that way.
I never have to fiddle with them, except some cropping sometimes.