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Friday, October 15, 2010

Food Storage Friday: White Bean and Tuna Salad


I'm always looking for more ways to use up tuna. Tuna is a great thing to store because it's a fairly inexpensive protein, but by golly, you can only eat so many tuna sandwiches.

Ingredients: Tuna, white beans (navy, great northern, cannellini) onion powder (or salt), cider vinegar, dried or fresh parsley, Tabasco sauce, black pepper, olive oil


Being in the South, my climate is still pretty warm, so my herbs are doing fine. You can also grow herbs inside on your window sill in the winter. Fresh herbs are wonderful to have around, but you can always sub dried in.

Drain the tuna and put in a bowl

Add your white beans. I was out of canned, so I cooked some up from dried. A can of beans has about 1 and 2/3 cup of beans in it.

Onion powder (I used onion salt)

black pepper

apple cider vinegar

some heat!

and parsley. The parsley gave it a distinct taste. If you used mint, it would probably go in another direction.

a little drizzle of olive oil to combine it all together. Mix carefully, you don't want a mishmash surprise.
Serve! I ended up eating these wrapped in lettuce, but you could serve the salad on a sammie, plain, with crackers...the sky's the limit!


White Bean and Tuna Salad
original recipe here

1 tsp onion salt
2 Tbsp apple cider vinegar
2 (5 oz) cans of tuna fish
2 (15 oz) cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup chopped parsley (or mint) or 1/2 tsp of dried
a few splashes of Tabasco sauce
1/2 tsp black pepper
salt and olive oil to taste

Drain tuna and place in bowl. Add beans and stir gently. Add the onion powder, herbs, black pepper, cider vinegar and mix. Add Tabasco sauce. Drizzle a little olive oil and stir gently to combine all flavors.

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