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White Bean Tuna Salad

July 18, 2010
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Here is one of my favorite ways to eat tuna! I’ve been making this recipe for years. It’s a great summer lunch, served over Romain lettuce leaves with sliced fresh tomatoes.

Ingredients:
2 (7 oz) cans of tuna (in water) drained and flaked
1 (15 oz) can white beans, drained and rinsed
1/2 cup extra virgin olive oil
3/4 cup white wine vinegar
3 garlic cloves, minced
3/4 teaspoon dried tarragon
1/4 teaspoon ground red pepper
1/4 teaspoon kosher salt
Romain lettuce and tomatoes, for serving

Directions:

  • In a large bowl, whisk together olive oil, vinegar, garlic, tarragon, ground red pepper, and salt.
  • Fold in flaked tuna and white beans.
  • Cover and refrigerate at least 1 hour before serving.
  • Serve over Romain lettuce leaves with sliced tomato, if ya like!
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