February 7, 2014
Sometimes, even in the dead of winter, when a warm, long cooked stew is in order, I need to throw together a no-cook dinner and call it a night. Anyone else with me?
On these nights, I make sandwiches or scrambled eggs (which technically violates the no-cook part, but who’s keeping track). Last week, I threw together this Tuna and White Bean Salad, which I normally save for a lunch or pre-BBQ snack during the summer months. I had a baguette that was on the verge of stale, a can of tuna, and a can of white beans. So what that there was snow on the ground. We at this salad on crusty bread with some leftover veggies on the side and all was fine. Good even.
After dinner, I drank wine and cleaned up. We skipped baths. Read books. And I hit the hay all of an hour after the boys. I woke up after a good night’s sleep ready to cook—and face the world—again.
These days happen. And these kind of meals are always the answer.
P.S. This makes a great school lunch, too!
The tuna fish you use in this recipe is important. No flaky, watery tuna please! Rather, you want chunks of premium fish packed in olive oil. I keep a fat stack of Bumble Bee tuna products among the canned items in my pantry. Partly because I work with them, but also because I buy tons of their products (and always have). Simply put, Bumble Bee has the widest variety of accessible quality tuna products.
Of course I’ve gotten suckered into buying expensive, imported tuna, but it’s not practical for everyday use. So even for this dish, where I’m looking for a classic Italian-style packaged tuna, I grab the Bumble Bee Prime Fillet Tonno in Olive Oil. It works beautifully. If you can’t find it, though, look for a prime fillet product and opt for tuna packed in water over any oil other than olive.
Tuna and White Bean Salad
(Can be shared with kids 12+ mos)*
Serves 2 as a main salad, 4 as a small plate or app
1 15-ounce can cannellini beans, drained and rinsed
1 5-ounce can tuna packed in olive oil, drained
1 stalk celery, washed, trimmed, thinly sliced
1/2 cup finely chopped shallot
3 tablespoons olive oil
1 tablespoon capers, drained (optional)
2 teaspoons white wine vinegar
Zest of 1/2 a lemon
Juice of 1/2 a lemon, plus more to taste
Salt and freshly ground pepper, to taste
Parsley, chopped, for garnish (optional)
Toasted bread or arugula, for serving (optional)
1. Place all ingredients in a large bowl and toss very gently to combine. Serve plain, over arugula or toasted bread and serve.
*Note: This is a great, protein-rich meal to share with even your littlest eaters. Simply puree or pulse the salad into an age-appropriate consistency and serve!
This post is brought to you by Bumble Bee, with whom I have compensated relationship. As part of our partnership, Bumble Bee has provided me with free products to experiment with recipes. I’m under no obligation to use any particular products in any particular way. All recipes and recipe ideas are my own and, of course, all product opinions are strictly my own. Read more about One Hungry Mama and sponsorships here.