Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Warm Spinach Salad with Eggs and Bacon View Edit
    Warm Winter Lemon Cake View Edit
    Wassail View Edit
    West Coast Waldorf Salad View Edit
    Western Egg White Omelet View Edit
    Western Omelet View Edit
    What About Herbs View Edit
    White Bean and Basil Bruschetta View Edit
    White Bean and Pesto Dip View Edit
    White Bean and Salsa Huevos Rancheros View Edit
    White Bean Chili View Edit
    White Bean Dip View Edit
    White Bean Hummus Pitas View Edit
    White Bean Tuna Salad View Edit

    Servings: Not specified

    Directions

    In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently. Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

    Ingredients
    • 2 (6-ounce) cans dark meat tuna, packed in olive oil
    • 2 (15-ounce) cans cannelini white beans, drained and rinsed
    • 1/3 cup small capers, nonpareil in brine, drained and rinsed
    • 6 tablespoons red wine vinegar
    • Sea salt and fresh ground black pepper
    • 1 medium red onion, thinly sliced
    • 1 1/2 cups cherry tomatoes
    • 2 cups fresh arugula
    • 6 fresh basil leaves

    Parsed from recipe text (no separate ingredient records).
    White Bean, Basil and Sun-Dried Tomato Pizza View Edit