Northerly Bound and Tuna with White Bean Salad
My husband, Steve, is loading up his gear in San Pedro and planning to head North to Washington for the sardine season. On the way he has promised to troll for albacore. The scuttlebutt suggests that an ample group of schools have arrived between
Coos Bay and Newport, Oregon.
The Farmers Markets have been treated to samples of Connie & Nick Pasche's "
Tuna & White Bean Salad" Many have asked for the recipe and I have provided it here along with an additional variation which I enjoy for the crunch of the cucumbers.
This receipt was adapted from a recipe from Sheila Lukins that appeared in the Sunday Parade.
White Bean and Tuna Salad
4-6 servings
1 teaspoon finely minced garlic
1 teaspoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper to taste
2 tablespoons red-wine vinegar
4 tablespoons olive oil
2 cans (15-1/2 oz) cannellini or smaller white beans,
rinsed, drained and patted dry
1 small red onion, halved lengthwise and slivered
(or shallots)
1/2 cup pitted and chopped Nicoise or Kalamata olives
ΒΌ cup coarsely chopped flat-leaf parsley
2 cans (6 oz. each) tuna, drained if in water
1. Prepare the vinaigrette: Whisk together the garlic, mustard, sugar, salt, pepper and vinegar in a bowl. Whisking constantly, slowly drizzle in the oil and continue whisking until thickened. Set aside.
2. Combine the beans, red onion, olives, and parsley in a large bowl. Coarsely flake the tuna into the bowl and add the reserved vinaigrette. Using a large rubber spatula, carefully fold the ingredients together until they are just combined, without breaking up the tuna.
Serves 4 to 6. Per serving (based on 6): 291 calories, 24g carbohydrates, 22g protein, 12g fat, 20mg cholesterol
Holly's optional recipe:
Tuna & White Bean Salad
2 cans cannellini beans (rinsed & drained)or small navy beans
1/2 English cucumber, diced
1 small minced red onion
1 small chopped red pepper or tomato
2 cans Papa George Gourmet Albacore
Vinagrette:
3 Tbsp. fresh lemon juice
1/4 cup olive oil
1 minced garlic clove
1/4 cup chopped italian parseley
a good pinch of dried or fresh basil & oregano
salt & pepper
Directions:
1. Rinse & drain beans. Chop &/or
dice onion, cucumber, pepper &/or
tomato.
Add chunks of albacore.
2. Make vinagrette in small bowl.
Whisk with fork to blend. Pour over
salad. Mix all together gently. Sliced
black oilives can be used as garnish.
Catalina Sardines and Farmers Market Goodies
Captain Steve is sardine fishing on the far side of
Catalina Island, CA. The sardines are bigger there but the drawback can be too many anchovies. If only the fish would swim around in tidy schools, each to its own species and size. We usually go around the West end and fish "around the corner". Steve and I have spent some fun days anchored up in Cat Harbor. His father, Clark Lovejoy, was stationed at Cat Harbor during WWII and some of the original buildings are still being used.
The University and West Seattle Farmers Market have been underway for several weeks and have been somewhat rainy. We have had fun reaquainting with customers who make these markets elevating and enervating. I am joined by Bob Johnson who is helping me with the heavy lifting since I am battling a bout of sciatica. Also Connie Ivey-Pasche is helping me on Saturdays at the University Market. Check out the fresh sheet on the
Seattle Farmers Markets website
Farmers Markets begin in Wet Weather
Our first several farmers markets have seen wet weather deterring only a few customers.
As we approach the summer solstice, the weather will become more stable and the summer heat will set in by July. As for our vessel Papa George, and weary skipper, the June season in the Channel Islands, CA., is slim on squid and long on very awful weather. Steve reported from Rhodes Reef last week as the gusts hit 45 knots and the squid hugged a rugged bottom not willing to come up to a catchable depth. The crew was making sets of 2-6 tons. Soon it will be time to move north to the Columbia River for the summer sardine season off of Washington.
