Chunky Tuna Salad - With White Beans and Potatoes

"Adapted from a recipe in Rachael Ray's August 2010 magazine. Raw onions and garlic (as in the original recipe) upset some people - sauteing the veggies gives this salad a milder taste and makes it easier for touchy tummies. The original recipe also calls for tomatoes, but I felt they brought out the fishiness of the tuna and anchovy a little too much. Slice a big beefsteak tomato, and serve it on the side."
 
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Ready In:
40mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Place the potatoes in a medium pot, cover with water and bring to a boil. Salt the water and cook until tender - about 10 minutes. Drain and set aside in a large bowl.
  • While the potatoes are boiling, saute the onion in a small amount of olive oil until translucent. Add the garlic and cook until heated through but not brown. Remove the onion and garlic from the skillet (I add them directly to the measuring cup that holds the 1/3 cup olive oil)- don't wipe the pan. Add a tiny bit more olive oil if necessary and saute the celery for five minutes.
  • Using a hand blender, make the dressing by liquifying the sauteed onion and garlic, olive oil, lemon juice, anchovies and vinegar.
  • Pour the dressing over the potatoes, toss gently to coat. Add the white beans, tuna, sauteed celery, and parsley. Season with salt and pepper.

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RECIPE SUBMITTED BY

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
 
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