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Tuesday, June 22, 2004
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
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

1. Rinse & drain beans. Chop &/or
dice onion, cucumber, pepper &/or
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.

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