Description
Warm flageolet beans, bright lemon, and fresh dill combine with tuna in this simple summer salad. Perfect as a light lunch or side dish.
Ingredients
Units
- 2 cups (473 ml) flageolet or white beans
- 6 oz (170 g) tuna canned in olive oil
- 6 garlic scapes
- 2 tbsp olive oil
- several sprigs chopped fresh dill
- 1 lemon juice
- Salt
- Pepper
Instructions
- If using dried beans, prepare by cooking until tender. Drain the beans well and set aside.
- Chop the garlic scapes into ¼-inch (2.5cm) pieces.
- Heat the olive oil over medium heat and add the garlic scapes; sauté 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, 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.
Notes
- For a richer flavor, use high-quality olive oil and add a pinch of red pepper flakes to the garlic scapes.
- If you don’t have fresh dill, 1 teaspoon of dried dill can be substituted, but use less to avoid overpowering the other flavors.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days. The beans may absorb some of the liquid, so you may want to add a touch more olive oil before serving again.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 10
- Protein: 25
- Cholesterol: 50