Prevention's White Bean Salad With Tunafish, salads 2 cup cannellini beans 2 tablespoon olive oil 1 tablespoon minced garlic 1 cup vegetable broth 1 shallot -- minced 1/4 teaspoon sage -- rubbed 4 tablespoon chopped fresh parsley 1 teaspoon freshly chopped thyme 1 teaspoon anchovy paste 1 freshly ground black pepper 1 tablespoon red wine vinegar 12 1/2 oz light tuna in water -- low 1 salt 1 sage -- optional garnish 4 baguette slices -- optional 1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil in a medium skillet to medium high. Add garlic and saute until golden. Add broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and allow to cool. Season with black pepper and stir in vinegar. 4/> Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if desired. Recipe By : Prevention Mag Aug 96, "Summer Salad Works" |
