Prevention's White Bean Salad With Tuna Recipe

2 cup cannellini beans
2 tbsp olive oil
1 tbsp minced garlic
1 cup vegetable broth
1 shallot -- minced
1/4 tsp sage -- rubbed
4 tbsp chopped fresh parsley
1 tsp freshly chopped thyme
1 tsp anchovy paste
1 freshly ground black pepper
1 tbsp red wine vinegar
12 1/2 oz light tuna in water -- low
1 salt
1 sage -- optional garnish
4 baguette slices -- optional


Directions

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"

Servings: 4 servings

Categories: Bean; Fish; Salad; Seafood

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