Ever since I was a youngster, I’ve always loved canned tuna fish. I can’t recall how many tuna fish sandwiches I’ve had throughout my long life. And always with lots of mayo on it. Unfortunately, my wife has a different view of canned tuna. To her mind (and certain studies do confirm that tuna, canned or otherwise, is among the seafood with the highest mercury content) tuna is verboten. Problem is, I still like tuna. I may not eat as many tuna steaks as I once did but, occasionally, I still enjoy canned tuna. So, when she’s not watching, I’ll indulge my tuna jones.
And that is the genesis of today’s recipe. It’s a Tuna Bean Salad. Great for the current hot weather we’re having. Easy to prepare, and can be served at room temperature or chilled. It calls for a single can of tuna fish for 4 people; but you can double it if desired and use 2 cans. Let me state that if you don’t have black beans on hand, you can substitute red kidney beans, white cannellini beans, or garbanzos (chick peas). The dish is served on a bed of greens. I used romaine lettuce, but any crisp salad greens can be utilized. Some folks even add corn to it. You’re only limited by your imagination. Add a simple vinaigrette dressing, and you’re set. Enjoy!
And, for brother Ray, the perfect wine is a white: either Soave or Sauvignon blanc. Or, since it’s summer, a nice, cold ale.
TUNA BEAN SALAD
1 (5-oz) can tuna, drained and flaked
1 (15.5-oz) can black beans, drained
1 medium red bell pepper, chopped
1 tablespoon fresh basil, minced
Crisp salad greens
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon fresh chopped oregano or 1 teaspoon dried
Salt to taste
- In a bowl, combine tuna, beans, and red pepper.
- In a cruet or small bowl, combine vinaigrette ingredients, and add to tuna-bean salad.
- Place crisp greens on a platter or salad bowl. Top with tuna-bean salad. Sprinkle with fresh basil, and serve.
Yield: 4 servings.