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Categories: Fish and shellfish, Healthy eating, Main courses, Salads

Composed salad with tuna and cannellini beans

Composed salad with tuna and cannellini beans
Los Angeles Times

Could it be a conspiracy? Who (or what) is preventing Angelenos from being allowed to enjoy the lunch that better suits us than anything in the world? That lunch would be a salade composee. Think of it: a beautiful main ... Read more

Total time: 25 minutes | Serves 4
  • 4 small or 2 medium heads lolla rossa or 2 heads butter lettuce
  • 3 medium to large carrots
  • 3 tablespoons chopped chervil
  • 2 tablespoons plus 1 teaspoon lemon juice, divided
  • 7 tablespoons plus 2 teaspoons olive oil, divided
  • Sea salt
  • Freshly ground white pepper
  • 1 pint cherry tomatoes
  • 1/2 hothouse cucumber
  • 1 clove garlic, chopped fine
  • 5 1/2 teaspoons red wine vinegar, divided
  • Freshly ground black pepper
  • 1 (6-ounce) can imported light tuna in olive oil
  • 1 (15-ounce) can cannellini beans
  • 3/4 cup red onion, sliced 1/4 -inch thick
  • 1/3 cup roughly chopped Italian parsley
  • 1/4 cup nicoise olives

Step 1Wash and dry the lettuce. Wrap it in a towel and place it in the refrigerator.

Step 2Peel and grate the carrots on the medium hole of a box grater. Place in a bowl, add the chervil and dress with 4 teaspoons lemon juice, 2 tablespoons and 2 teaspoons olive oil, salt and white pepper to taste. Set aside.

Step 3Drop the tomatoes into boiling water. After 10 seconds, drain and shock in ice water. Using a small paring knife, pull the skin off each tomato. Place the peeled tomatoes in a medium bowl. Peel and seed the cucumber, cut in half lengthwise, and slice into half-moons about one-fourth-inch thick. Add the cucumber to the tomatoes, along with the garlic, one-half teaspoon red wine vinegar, one-eighth teaspoon salt, black pepper to taste and 1 tablespoon olive oil. Toss gently and set aside.

Step 4Drain the tuna and flake it into a medium bowl. Drain the cannellini beans, rinse them briefly in a colander, and add them to the tuna. Add the sliced red onion, the parsley, 1 tablespoon lemon juice, one-half teaspoon red wine vinegar, 1 tablespoon olive oil and black pepper to taste. Set aside.

Step 5Mix a little extra vinaigrette: Whisk a pinch of salt into 1 1/2 tablespoons vinegar. Whisk in 3 tablespoons olive oil and add black pepper to taste.

Step 6On four individual plates, arrange a bed of lettuce, tearing the leaves if desired. In the center of each, mound one-fourth of the cannellini-tuna mixture. Next to that, spoon one-fourth of the tomato-cucumber salad, and on the other side, one-fourth of the carrots. Place a few olives strategically next to the tomato-cucumber salad. Drizzle a little vinaigrette over the greens and serve immediately.

Each serving:
458 calories; 21 grams protein; 32 grams carbohydrates; 8 grams fiber; 29 grams fat; 4 grams saturated fat; 7 mg. cholesterol; 273 mg. sodium.
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