Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, white bean and tuna salad-level iii. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
White Bean and Tuna Salad-Level III. Here is how you cook that. Ingredients of White Bean and Tuna Salad-Level III.
White Bean and Tuna Salad-Level III is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. White Bean and Tuna Salad-Level III is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook white bean and tuna salad-level iii using 10 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make White Bean and Tuna Salad-Level III:
- Get 12 oz canned tuna, in water
- Prepare 1 cup white beans, cooked
- Prepare 1 cup green pepper
- Prepare 1 cup yellow pepper
- Take 4 tbsp green onion
- Get 3 tbsp parsley
- Make ready 1 dash white pepper
- Get 3 tbsp lemon juice
- Get 3 tbsp lemon zest
- Get 1 tbsp olive oil
The time-honored Italian pairing of canned tuna and cannellini beans makes a super-simple, satisfying lunch. Serve over salad greens, on grilled whole-wheat country bread or tucked in a whole-wheat pita pocket. In a small bowl, combine the vinegar, garlic, mustard, sugar, salt and pepper; gradually whisk in oil. If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe.
Steps to make White Bean and Tuna Salad-Level III:
- Place all ingredients in a glass bowl and mix thoroughly.
- Drizzle lightly with olive oil
This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt.
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