Albacore Tuna & White Bean Salad
Fresh, flavorful, and feel-good food to nourish body and mind.
Ingredients
SALAD
- 1 tbsp extra-virgin olive oil
- 1/2 cup gluten free bread crumbs
- 2 cloves garlic, minced
- 1-15 oz can cannelloni beans, drained and rinsed
- 1/4 cup flat-leaf parsley chopped
- 2 ribs celery, finely chopped
- 1/2 medium red onion, chopped
- 10 oz albacore tuna packed in water, drained, and roughly crumbled
- 1 head butter lettuce or green leaf lettuce, cleaned and leaves pulled from the stem
VINAIGRETTE
- 1 tbsp lemon juice
- 2 tsp whole-grain mustard
- 2 tsp Dijon mustard
- 2 tsp honey
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper 1/3 cup extra-virgin olive oil
Directions
- In a medium skillet, heat the oil over medium-high heat.
- Add the bread crumbs and cook, stirring frequently, until crumbs begin to brown, about 4 – 5 minutes.
- Remove from the heat and stir in the garlic and a pinch of salt and pepper each.
- To make the vinaigrette, place the lemon juice, whole grain mustard, Dijon mustard, honey, salt, pepper, and oil in a jar. Affix the lid and shake
vigorously until emulsified. - In a large bowl, gently mix together the beans, parsley, celery, onion, and tuna.
- Pour the vinaigrette over the mixture and toss gently to coat.
- Arrange the lettuce on individual plates or one large serving platter and top with the tuna and bean mixture.
- Sprinkle the toasted bread crumbs over the top and serve.
- To serve as an appetizer, cut 1/2-inch slices on a diagonal from a baguette. Brush olive oil over one side of the slice and then toast until lightly brown. Top with the salad and breadcrumbs. Serve at once.