This is a more sophisticated take on tuna salad than the usual mayonnaise, celery, and red onion version. It’s also really high in protein. The cannellini beans add a creamy texture without increasing the fat content. This recipe has been adapted from Sunset Magazine’s September 2006 issue. I add more celery to bulk it up, and use a TBS. less of olive oil. This is great on crusty bread or mixed with greens as part of a salad. Enjoy!
- One can good quality tuna fish packed in oil- drained and rinsed
- 6 stalks celery chopped (I prefer a large chop)
- 1- 15 oz. can cannellini beans- drained and rinsed
- 1/4 small red onion- finely chopped
- 1 Tbs. extra virgin olive oil
- Salt & Pepper to taste
Mix all ingredients in a bowl. Sprinkle liberally with salt and pepper. Serve on crusty bread or over salad greens. I’ve made this before and dressed it lightly with a mustard vinaigrette- it was delicious.
I love a composed salad and make them when I have some free time to myself. The great and awful thing about composed salads is the sheer amount of time it takes to assemble all of the ingredients. That said, when you do, it’s worth the effort;this one is simple really. Spring has finally arrived in New England and lettuces have begun to show up in produce stands. For this salad I decided to showcase the greens as well as the incredible scallops from Cape Cod Fish Share.
Seared Scallop Salad
- roasted red & orange peppers
- caramelized corn kernels
- red cabbage dressed in seasoned rice wine vinegar & toasted sesame oil
- chopped English cucumber
- chopped tomato
- chopped carrots
- fresh pea shoots
- fresh baby arugula
- mesclun greens
- tangy lemon dressing
- seared diver scallops (seared for 3 1/2 minutes per side, until caramelized)
Toss all ingredients together in a large bowl and enjoy. See, that was definitely worth all the fuss.
Happy Spring Everyone!