Prevention's white bean salad with tuna

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"

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