| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood, Vegetables | Beans, Fish | 4 | Servings | |
INGREDIENTS
| 2 | c | Cannellini beans |
| 2 | tb | Olive oil |
| 1 | tb | Minced garlic |
| 1 | c | Vegetable broth |
| 1 | Shallot; minced | |
| 1/4 | ts | Sage; rubbed |
| 4 | tb | Chopped fresh parsley |
| 1 | ts | Freshly chopped thyme |
| 1 | ts | Anchovy paste |
| Freshly ground black pepper | ||
| 1 | tb | Red wine vinegar |
| 12 1/2 | oz | Light tuna in water; low salt |
| Sage; optional garnish | ||
| 4 | Baguette slices; optional |
INSTRUCTIONS
1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil in a medium skillet to medium high. Add garlic and saute until golden. Add broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and allow to cool. Season with black pepper and stir in vinegar. 4/> Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if desired. Posted to MC-Recipe Digest V1 #166 Date: Tue, 23 Jul 1996 17:59:59 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Serving Ideas : slice of sour-dough baguette; fruit NOTES : Use fresh sage, if possible. You'll need about 6 leaves. Crumble 4 in the salad and snip 2 for topper. --Tom Ney, Mary Nagle
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