Tuna and White Bean Salad
The toasted bread crumbs can be sprinkled on vegetables, pasta, pizza and egg dishes such as a frittata, as well as other salads, to add crisp texture and garlicky flavor. Store the crumbs in an airtight container at room temperature for 3 days or in the freezer for a few months.
- 1 Tbs. plus 1/3 cup olive oil
- 2/3 cup fresh bread crumbs
- Salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 1 garlic clove, minced
- Juice of 1 lemon
- 2 tsp. whole-grain mustard
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1 can (15 oz.) white beans, drained and rinsed
- 2 celery stalks, chopped
- 1/2 small red onion, halved lengthwise and cut into slivers
- 2 cans (each 6 oz.) tuna packed in olive oil, drained and flaked
- 2 heads butter lettuce, pale inner leaves only
Toast the bread crumbs
In a fry pan over medium heat, warm the 1 Tbs. olive oil. Add the bread crumbs and a pinch each of salt and pepper. Cook, stirring occasionally, just until the crumbs begin to brown, about 5 minutes. Add the garlic, remove from the heat and stir for 1 minute more.
Make the vinaigrette
In a large serving bowl, whisk together the lemon juice, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/3 cup olive oil until smooth.
Assemble the salad
Add the parsley, white beans, celery, onion and tuna to the vinaigrette and toss gently to coat evenly. Arrange the lettuce on individual plates and top with the tuna and bean mixture. Sprinkle with the toasted bread crumbs and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).