This is what I get for months of unbridled cream sauce and bread consumption: a trip down tuna lane. Good, Italian oil-packed tuna, of course. I was recently informed about this hilarious website where the horror of old Weight Watcher recipe cards is revealed. I think I will take this yummy salad over gelatinous mushroom and Green bean salad any day. This salad makes a nice lunch; I won't wax lyrical about its health benefits, which should be obvious. I'm not a diet website, after all, but I like to offer some ideas for anyone who, like me, kicked off a winter of eating with a vat of foie gras terrine and never stopped. You don't have to cook this at all if you don't want to, but you might want to leave out the garlic. This lunch literally takes less than 10 minutes to make and is great cold or room temperature. Giardiniera are (sometimes spicy) pickled vegetables, usually containing a pleasing mix of peppers, carrots and cauliflower. I love to keep a jar on hand to add to sandwiches or salads. And yes, believe me, I am well aware of the fact that tomatoes are months aways from being in season. Sometimes a salad just needs a little red, okay?
Tuna with White Beans - serves 2
Cooking spray
1 clove garlic, mashed
1 can white beans, drained and lightly rinsed
1 can good quality, oil-packed tuna, drained (seriously, forget the kiss brand and give in. Genova is only about 75 cents more a can, and you'll never look back)
2 tbsp capers, rinsed
1 avocado, cubed
1 cup grape tomatoes, halved
1/4 cup giardiniera or other pickles, chopped
1 tbsp olive oil pressed with lemons (or good olive oil and a squeeze of lemon juice)
salt and pepper
In a small sauce pan, heat the cooking spray over medium-low heat and gently warm the garlic for about 2 minutes, just to take the bite out. Add the white beans, tuna and capers and stir until warmed through but not really hot. Place on plates and cover with avocado, tomatoes and giardiniera. Drizzle with lemon oil and sprinkle with salt and pepper.
