| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood, Grains |
Tuscan |
Salads, Vegetables, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white beans |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
sm |
Red onion |
| 3 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
cn |
Water-packed albacore tuna, drained and flaked (6 oz) |
| 1/2 |
c |
Fresh basil leaves, thinly sliced |
INSTRUCTIONS
Soak beans over night in cold water and drain. Put beans in a large pot
and cover with water. Cook, covered, over low heat for 1 1/2 hours. Drain
well and mix with olive oil, then set aside.
Meanwhile, slice onion vertically in paper-thin slices and soak in cold
water for 30 minutes, then drain thoroughly. Combine lemon juice, salt and
pepper and stir until salt is dissolved. Add tuna and mix well. Combine
beans, onion, tuna and basil, and mix well. Serve at room temperature.
Makes 4, 1 1/4 cup servings.
* Beans must be soaked overnight. Allow 30 minutes to soak onions on day
of preperation.
Per serving: 326 calories (33.6% from fat), 8.4 gm fiber, 0 mg
cholesterol, 12.5 gm protein, 10.7 gm fat, 276 mg sodium.
Recipe from Let's Live magazine August 1996
Posted to MM-Recipes Digest V3 #207
Date: Tue, 30 Jul 1996 22:44:37 -0400
From: Bill Dwinell <bdwinell@gate.net>
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”