What’s for Dinner – Quick Bean and Tuna Salad
Here’s a look at What’s for Dinner January 17, 2017:
Quick Bean and Tuna Salad by Mayo Clinic Health System
1/2 whole-grain baguette, torn into 2-inch pieces
3 tablespoons olive oil
1 16-ounce can cannellini beans, drained and rinsed
2 small dill pickles, cut into bite-size pieces
1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1/4 teaspoon pepper
7-ounce pouch tuna, no salt added, drained and rinsed
2 tablespoons finely chopped fresh parsley
Preheat broiler. Place the baguette pieces on a heavy cookie sheet and brush with 1 tablespoon of the oil. Place under broiler for about 1 to 2 minutes, until golden. Turn the bread pieces and broil for an additional 1 or 2 minutes.
In a large bowl, combine the remaining oil, beans, pickles, onion, vinegar and pepper. Fold in the broiled baguette pieces. Divide the mixture among four bowls and top with the tuna and parsley.
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