| 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
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Nutrition (calculated from recipe ingredients)
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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