Mediterranean White Bean and Tuna Salad

Equipment

• Saucepan

Ingredients

• 1 cup navy beans
• 1 (6-ounce) can drained tongol tuna, broken into chunks
• 1 finely chopped small onion
• ½ peeled thinly sliced medium cucumber
• 2 crushed garlic cloves
• 2 tablespoons dried parsley
• ½ teaspoon tarragon
• 2 teaspoons Celtic salt
• ½ teaspoon freshly ground pepper
• ½ cup extra virgin olive oil
• 1 tablespoon fresh lemon juice

Instructions

1. 1Put the navy beans in a saucepan and pour in enough water to submerge them completely. Bring to a rapid boil over high heat. Cover the pan, remove it from the heat, and let the beans soak for 1 hour before draining. This quick-soak method softens the beans faster than an overnight soak.
2. 2Return the drained beans to the saucepan and cover them with fresh water. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 1/2 hours, or until the beans are completely tender. Drain well.
3. 3Transfer the warm beans to a large glass or ceramic bowl and let them cool to room temperature.
4. 4Once the beans are cool, add the tuna chunks, chopped onion, sliced cucumber, crushed garlic, dried parsley, tarragon, salt, pepper, olive oil, and lemon juice. Toss gently to combine, being careful not to mash the tender beans.
5. 5Cover and refrigerate the salad until well chilled before serving. This gives the flavors time to meld.

Recipe Details