Recipes

Recipe: Tuscan green bean & tuna salad

Recipe: Tuscan green bean & tuna salad

Image: Angus Fergusson, Food Styling: Michael Elliott | Prop Styling: Madeleine Johari

Recipes

Recipe: Tuscan green bean & tuna salad

Bean salad is a classic summer side dish that deserves to be refreshed. This version's been amped up with the bold yet balanced flavours of tuna, Parmesan and dill.

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Ingredients

Salad

  • 1 lb fresh green beans, trimmed
  • 1 540-ml can no-salt-added cannellini or white kidney beans, drained and rinsed
  • 2 cups croutons
  • ¼ cup chopped fresh dill, plus more for garnish
  • 10 leaves radicchio, torn into bite-sized pieces
  • 1 170-g can oil-packed solid light albacore tuna, drained and broken into chunks
  • ½ tsp lemon zest
  • ¼ cup shaved Parmesan (optional)
  • ¼ tsp freshly ground black pepper (optional)

Dressing

  • ½ cup extra-virgin olive oil
  • ¼ cup white vinegar
  • 6 anchovy fillets or 1 tbsp anchovy paste
  • 1 tsp organic liquid honey
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
     

Directions

To make the salad, cook the green beans  in a large pot of boiling salted water until tender-crisp, about 2 minutes. Drain the beans and transfer to a bowl of ice water  to chill. Drain well; pat dry with a clean towel. (The beans can be refrigerated in  an airtight container for up to 24 hours.)

To make the dressing, combine the oil, vinegar, anchovies, honey, pepper and salt in a large bowl. Purée with an immersion blender until smooth.

Place the green beans, cannellini beans, croutons, dill and radicchio in a large bowl; drizzle with the dressing, tossing to coat. Arrange the salad on a platter. Top with the tuna and lemon zest. Garnish with Parmesan and pepper, if using, and extra dill sprigs. 

Serves 4


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Excerpted from  by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.

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Recipes

Recipe: Tuscan green bean & tuna salad

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