0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Seafood, Vegetables Beans, Fish 4 Servings

INGREDIENTS

2 c Cannellini beans
2 T Olive oil
1 T Minced garlic
1 c Vegetable broth
1 Shallot, minced
1/4 t Sage, rubbed
4 T Chopped fresh parsley
1 t Freshly chopped thyme
1 t Anchovy paste
Freshly ground black pepper
1 T Red wine vinegar
12 1/2 oz Light tuna in water, low
salt
Sage, optional garnish
4 Baguette slices, optional

INSTRUCTIONS

/> 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

A Message from our Provider:

“Nothing ruins the truth like stretching it.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2981
Calories From Fat: 1085
Total Fat: 122g
Cholesterol: 408.3mg
Sodium: 6715.6mg
Potassium: 2791.3mg
Carbohydrates: 330g
Fiber: 30.1g
Sugar: <1g
Protein: 144.8g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?