This recipe is easy to throw together if you have a handful of fresh veggies you need to use and don’t know what to do with them. Feel Free to also use whatever type of bean you like. I prefer the flavor of the white beans because the taste is not overpowered by the rest of the ingredients. I have made so many variations to this dish, you can use whatever fresh vegetable that you like, Also play around using your favorite beans, this is also very good with black beans. You can serve this on top of lettuce, with pita chips, in a wrap, or just by itself. If you have any variations you particularly enjoyed please feel free to let me know.
Ingredients
- 2 cans beans (I used northern and black-eyed peas)
- 1 cup flat italian beans (fresh or frozen)
- 1/2 pint of grape tomatoes cut in half (or variety of garden matoes in different colors)
- 1 green onion (diced)
- 2 stalks celery (diced)
- 1/2 each red pepper, yellow pepper, orange pepper
- 12 oz fresh tuna cubed
- 1 orange
- 1/2 grapefruit
- 1 lime
- 1 salt and pepper to taste
- 1/4 c of your favorite vinaigrette
- chopped cilantro, basil or parsley (optional)
First you want to prepare your tuna. After it has been cubed put it in a non reactive bowl. Add all of the juice from your citrus and salt and pepper. Stir and cover. Place back in the refrigerator for at least 2 hours. The acid from your citrus will cook the tuna.
Blanch your italian beans for approx 5 minutes in boiling water and then rinse in cold water. Drain and rinse your canned beans. Dice your celery, peppers, and onion. Mix everything together and toss in your slice tomatoes. When the tuna is done drain it and then add it to your vegetables. Toss with your favorite dressing and refrigerate till ready to serve.
This tastes even better the next day.
white bean and tuna citrus salad. YUM!
A Delightfully Hedonistic Delicacy: A scatterbrained guide to cooking 