Chunky Tuna Salad - With White Beans and Potatoes
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 1⁄2 lbs potatoes, small or halved
- 1⁄2 yellow onion, chopped
- 1 garlic clove, chopped
- 1⁄3 cup olive oil
- 1 lemon, juiced
- 3 anchovy fillets
- splash white wine vinegar
- 3 celery ribs, chopped
- 15 ounces white beans
- 2 (6 ounce) cans tuna, drained and flaked
- 1 handful parsley, chopped
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.