Recipes
Recipe: Tuscan green bean & tuna salad
Image: Angus Fergusson, Food Styling: Michael Elliott | Prop Styling: Madeleine Johari
Recipes
Recipe: Tuscan green bean & tuna salad
Bean salad is a classic summer side dish that deserves to be refreshed. This version's been amped up with the bold yet balanced flavours of tuna, Parmesan and dill.
Ingredients
Salad
- 1 lb fresh green beans, trimmed
- 1 540-ml can no-salt-added cannellini or white kidney beans, drained and rinsed
- 2 cups croutons
- ¼ cup chopped fresh dill, plus more for garnish
- 10 leaves radicchio, torn into bite-sized pieces
- 1 170-g can oil-packed solid light albacore tuna, drained and broken into chunks
- ½ tsp lemon zest
- ¼ cup shaved Parmesan (optional)
- ¼ tsp freshly ground black pepper (optional)
Dressing
- ½ cup extra-virgin olive oil
- ¼ cup white vinegar
- 6 anchovy fillets or 1 tbsp anchovy paste
- 1 tsp organic liquid honey
- ½ tsp freshly ground black pepper
- ¼ tsp salt
Directions
1 To make the salad, cook the green beans in a large pot of boiling salted water until tender-crisp, about 2 minutes. Drain the beans and transfer to a bowl of ice water to chill. Drain well; pat dry with a clean towel. (The beans can be refrigerated in an airtight container for up to 24 hours.)
2 To make the dressing, combine the oil, vinegar, anchovies, honey, pepper and salt in a large bowl. Purée with an immersion blender until smooth.
3 Place the green beans, cannellini beans, croutons, dill and radicchio in a large bowl; drizzle with the dressing, tossing to coat. Arrange the salad on a platter. Top with the tuna and lemon zest. Garnish with Parmesan and pepper, if using, and extra dill sprigs.
Serves 4
Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.
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