Italian Bean and Tuna Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a variation of a recipe from Mediterranean Light . I've omitted a few ingredients (tomatoes and lettuce), and added a few of my own. If you don't eat eggs, you can leave them out with no problem. The original recipe called for a 6 1/2 ounce can of water packed tuna, I just prefer to work with fresh. Use whatever is easiest for you. Ingredients:
1/2 medium red onion, sliced very thinly |
4 tablespoons red wine vinegar |
6 ounces tuna steaks |
1 (16 ounce) can kidney beans, drained (white beans would be fine, too) |
1 garlic clove, minced |
1 tablespoon lemon juice |
3 tablespoons fresh basil, chopped |
1 teaspoon fresh sage, chopped |
2 tablespoons extra virgin olive oil |
1 tablespoon plain low-fat yogurt |
1 tablespoon capers, drained |
3 eggs, hard boiled and chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. In a mixing bowl, toss the sliced onion with 2 tablespoons of the red wine vinegar. Add enough water to the bowl to cover the onion. Let sit for 30 minutes, then drain.
2. Season the tuna steak with salt and pepper. Cook to your desired doneness on a grill, broiler, or sauté pan. Let cool enough to handle. Break the tuna into bite sized pieces.
3. Add the tuna and remaining ingredients to the drained onion, tossing gently to thoroughly combine the ingredients.
4. Taste, and reseason if needed.
5. Serve immediately, or chill and serve later.
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