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Saturday, September 08, 2012

Saturday Beefcake: From the Archives ~ A Salad

Insalata di Fagioli e Tonno

Forget the mayo for once. This comes from the September issue of Food & Wine. It is an excellent variation on the classic Italian dish.

Tuna & White Bean Salad with Herb-Caper Pesto

Garlic, one clove
Parsley, flat leaf, one half cup packed
Basil leaves, one quarter cup
Oregano leaves, one and a half tablespoons
Capers, one quarter cup, drained
Pine Nuts, two tablespoons
Olive Oil, extra virgin, one quarter cup
Lemon Juice, fresh, one teaspoon
Coarse salt, Ground Black Pepper
Imported Italian Tuna, twenty one ounces, packed in olive oil, drained
Cannellini beans, cooked, one pound/500 grams
Belgian Endive, thin slices, crosswise

1. Process the garlic, basil, parsley and oregano until coarsely chopped and blended.
2. Add capers and pine nuts, pulse until coarsely chopped.
3. Add olive oil and lemon juice until pesto comes together, but still chunky. Salt. Pepper.
4. Break up the tuna in a large bowl, add beans and endive.
5. Toss everything with the pesto until evenly coated.

Today's Woman tells us: Cannellini beans are loaded with nutrients your body needs. They help reduce cholesterol, prevent headaches and give you energy to spare. They are a traditional Italian bean, (a haricot bean which is the edible pod or seed of any of several beans, especially the kidney bean)It has an indescribable nutty flavor. They are very versatile beans and are used interchangeably with other white beans in recipes.

Versatility is the spice of life.

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