Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cannellini beans |
| 2 tablespoons | Olive oil |
| 1 tablespoon | Minced garlic |
| 1 cup | Vegetable broth |
| 1 \N | Shallot -- minced |
| ¼ teaspoon | Sage -- rubbed |
| 4 tablespoons | Chopped fresh parsley |
| 1 teaspoon | Freshly chopped thyme |
| 1 teaspoon | Anchovy paste |
| \N \N | Freshly ground black pepper |
| 1 tablespoon | Red wine vinegar |
| 12½ ounce | Light tuna in water -- low |
| \N \N | Salt |
| \N \N | Sage -- optional garnish |
| 4 \N | Baguette slices -- optional |
1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil in a medium skillet to medium high. Add garlic and saute until golden. Add broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and allow to cool. Season with black pepper and stir in vinegar. 4/> Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if desired.
Recipe By : Prevention Mag Aug 96, "Summer Salad Works"