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Tuna and White Bean Salad

This terrific winter salad is especially filling and healthy, using white bean and tuna to give you those important Omega-3 oils as well as a plethora of great nutrients, while also keeping you filling like you've had a satisfying meal.

Prep Time 45 minutes
Serves: 4
Difficulty Level: Low
Tuna and White Bean Salad
Ingredients:
Garlic - 1 head
Parmesan cheese - 2 tbsp. (finely grated)
Lemon juice - 1 1/2 tbsp. (fresh)
Anchovy - 4 (packed in oil, patted dry)
Cannellini beans - 1 can (rinsed and drained)
Romaine lettuce - 5 cups (chopped)
Sun-dried tomatoes - 5 halves (chopped)
Parsley - 2 tbsp. (fresh and chopped flat leaf parsley)
Olive oil - 1/4 cup
Salt and Pepper - as needed
Canned tuna - 1 can
Method of Preparation:
  1. Preheat the oven to 400°F, placing a rack at the center of the oven. Meanwhile, cut the garlic head in half (horizontally), wrapping each half in foil. Roast on a baking sheet until very soft (about 30 minutes). Then, carefully unwrap and squeeze out the cloves into a blender or small food processor.
  2. Add the oil, Parmesan, lemon juice, anchovies and 1/2 teaspoon pepper to the mix. Blend until smooth.
  3. Combine the beans with the lettuce, 3 tablespoons roasted garlic dressing, sun-dried tomatoes, parsley and 1/2 teaspoon pepper.
  4. Divide the lettuce mixture evenly among 4 plates, topping each with tuna. Drizzle with remaining dressing and serve.
Chef's Tip:
If kept covered, this delicious salad will keep in the fridge for about 10 days.
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Related Topics: salads , winter food , tuna , fish recipe , white beans
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