Tuna and White Bean Salad
2008/07/11 | Michael Bonacini
1 can cooked white beans
1 can tuna
2 hard boiled eggs
1/4 cup black olives
1 tomato, diced
1/4 cup red onion
6 leaves basil
splash olive oil
juice of half a lemon
salt & pepper to taste
1/2 head Boston lettuce
- On 2 serving plates, place 3 nice leaves of Boston lettuce.
- In a small mix bowl place white beans, red onion, torn basil, lemon juice & olive oil and diced tomato, season with sea salt & cracked black pepper. Divide the bean mixture on to 2 serving plates.
- Then open and drain the tuna, divide and place on top of beans.
- Next peel the eggs, cut in half and season with salt & pepper, place two halves on each salad, sprinkle with black olives.
- Drizzle tuna and white beans with good quality olive oil and serve.
Serves 2.
Note: This dish is excellent for summer time dining for lunch or dinner, you may wish to substitute, instead of the canned tuna, seared tuna, grilled salmon or grilled sea scallops. A spoonful of yogurt mayo dressing, lemon mayo or herb mayo is an excellent accompaniment, along with a piece of crusty bread.
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