Italian Bean and Tuna Salad
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
3
ingredients
- 1⁄2 medium red onion, sliced very thinly
- 4 tablespoons red wine vinegar
- 6 ounces tuna steaks
- 1 (16 ounce) can kidney beans, drained (white beans would be fine, too)
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 3 tablespoons fresh basil, chopped
- 1 teaspoon fresh sage, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat yogurt
- 1 tablespoon capers, drained
- 3 eggs, hard boiled and chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
directions
- In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar. Add enough water to the bowl to cover the onion. Let sit for 30 minutes, then drain.
- Season the tuna steak with salt and pepper. Cook to your desired doneness on a grill, broiler, or sauté pan. Let cool enough to handle. Break the tuna into bite sized pieces.
- Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
- Taste, and reseason if needed.
- Serve immediately, or chill and serve later.
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RECIPE SUBMITTED BY
I live near Seattle, WA with my husband of 11 years and our pet ferrets.
We're lucky enough to own a home with a big, south facing yard which is great for entertaining. It also allows me to have a big vegetable garden where I grow most of my own herbs and a lot of the vegetables we eat in the summer, as well as a bunch to share with family and friends.
In my professional life, I'm an accountant- but what I really love to do is cook and eat! Most of my ability is self-taught. I love to experiment with new recipes and techniques, most of which I get from watching way too much food tv and reading foodie magazines.
Recently I decided to start a personal chef business and have cooked for a few clients. I love the challenge of designing a menu to fit a family's specific tastes and needs, and then cooking it for them to enjoy.
For me, cooking is an expression of love. Everyone needs to eat, but food is more than just fuel for the body, it can nurture and comfort ~ give us a memory from childhood, or a retreat when we feel ill. I always think of the people who I'm cooking for when I make a dish, and there is no better compliment than when someone enjoys the food I've made especially for them.
I also like to do OAMC- style cooking, but instead of using it mainly to get dinner on the table, I focus on getting lunch in the bag! Eating out is far too expensive in both dollars and nutrition to make a habit of, yet I want a hot, satisfying meal to enjoy in the middle of the day. Cookin ahead allows me to have great food, without sacrificing either my dollars or my waistline.
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