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Tuna and Cannellini Bean Salad
I really liked this. Nice and light and great for summer! Ingredients
- Enough tuna steaks for everyone you're making this for (about 1 per person)
- 1 T olive oil
- 1 small red onion, thinly sliced
- 2 ripe roma tomatoes, seeded and diced
- 1 small red pepper, cut into thin strips
- 2 13 oz. cans of cannellini beans
- 3 T minced garlic
- 1 tsp fresh thyme, chopped
- 4 T fresh parsley, chopped
- 1 1/2 T lemon juice
- 1/3 c olive oil
- 1 tsp honey
- arugula
- 1 tsp lemon zest
Directions
- Combine the onion, tomato and red pepper in a bowl.
- Rinse and drain the beans and add into the bowl.
- Stir in garlic, thyme, and 3 T of the parsley.
- In a saucepan, heat the lemon juice, 1/3 c olive oil, and honey. Bring to a boil, then reduce and simmer until the honey is dissolved.
- Brush the tuna steaks with olive oil, salt and pepper and sear about 1 minute on each side.
- Cut into 1 inch pieces, add to the bowl of beans and spices, and mix in the warm dressing
- Serve over arugula with a pinch of lemon zest.
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