White Bean, Pasta And Tuna Salad
Contributed by: Robert Cerello
Versatile and crisp, this is as good a use for tuna as I have ever found.
- 2 cups canned white beans (cannelloni, white kidney, navy or Great Northern will work fine)
- 3 cups smaller pasta, precooked, drained, cooled, patted dry to remove any residual water
- 1/3-cup olive oil
- 2 Tbsp. lemon juice
- Salt and pepper to taste
- 1/4 cup finely chopped onion and scallions
- 3 Tbsp. fresh parsley, 1 Italian, 2 regular
- 1 7-oz. can solid white-meat tuna fish, broken small
- Sliced black and green olives, to taste
- Any other herbs, as desired - chives, basil, etc.
Drain and rinse beans in colander and transfer to a large bowl.
Combine olive oil, lemon juice and salt and pepper and pour over the beans.
Add the onions and parsley and mix together thoroughly.
Allow to sit in refrigerator for an hour or so to let the flavors blend; three hours works better.
Transfer the pasta to a large serving plate and spread carefully.
Add beans to the serving platter spreading these atop the pasta.
Drain tuna, break it into chunks and arrange it on the beans.
Garnish with sliced black and green olives to taste.
Serve with any good South European bread with or without bread, a good Italian or Greek white wine and extra olives mixed with precooked onion, cut into small pieces.
This hearty dish can also be served with a side of mixed tomatoes, Italian dressing and and croutons, a clear soup and perhaps a dessert of apricots, bananas and pears with cottage or mozzarella cheese. Dish may also be served with five cups of white beans or twice as much pasta alone as a bed.
This is more than an addition to tuna; it can be added to, and enjoyed all year round.
Serving Size: Makes 4 Servings