| 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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