This salad should really be called a late spring tuna and bean salad, but the ship has sailed on that one, seeing as not only has the solstice come and gone, but July 4th as well.
By Sara Clevering
My first few bites told me that as I’d guessed when putting this all together, the flavor of the garlic scape nicely complements this salad, assuming you do not get old stale woody ones.
- about 2 cups of flageolet or white beans (from ¾ cup dried)
- six ounces of tuna canned in olive oil
- about six garlic scapes (optional)
- 2T olive oil
- several sprigs of fresh dill, chopped
- juice of one lemon
- salt and pepper to taste
- If using dried beans, prepare by cooking until tender. Drain the beans well and set aside (but plan to finish the salad while they are still warm; warm briefly if using canned beans)
- Chop the garlic scapes into ¼-inch (2.5cm) pieces. Heat the olive oil over medium heat and add the garlic scales and sautee gently until soft–this should only take a minute or two.
- Squeeze the lemon juice into the bottom of a large bowl. Add the dill and garlic scapes, then the warm beans and stir. Add the tuna from the jar or can, using a fork to break it up as you go and adding the oil the tuna was packed in. Toss and stir again, adjust for salt and pepper and serve.