Tuscan Tuna And Beans White Or Green

The work of the Spirit is not to tell us what the [Bible] means. That we must determine by a disciplined study of the text. The Spirit inspired these writings and He does not short-circuit them by whispering in our ear what they mean. When we pray for His help we do not pray that He will spare us the hard work of rigorous reading and reflection. What we pray is that He would make us humble enough to welcome the truth. The work of the Spirit in helping us grasp the meaning of [the Bible] is not to make study unnecessary but to make us radically open to receive what our study turns up, instead of twisting the text to justify our unwillingness to accept it.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains	Tuscan	EntreÃ©	4	Servings

INGREDIENTS

1/2		Red onion, chopped
2	T	Red wine vinegar
3	c	Cooked white kidney beans
		or
		Fresh green beans, steamed
1/4	c	Extra virgin olive oil
		Salt and pepper
8	oz	Tuna, as noted
1	T	Chopped parsley

INSTRUCTIONS

This is a 'mother' recipe. It illustrates the Italian approach to
preparing vegetables.  The dish features tuna, so the tuna's quality
matters greatly. If canned, chose tuna packed in olive oil; if fresh
tuna, grill or poach it, marinate in extra virgin. See further for
detail. 1. Marinate the onion with vinegar for 15 minutes. Drain the
onion. 2. Put the beans in a serving bowl. Mix with the onion, extra
virgin olive oil, salt, and pepper.  3. Drain the tuna, break it into
flakes or chunks with a fork, and  scatter it on top of the beans.
Sprinkle with the parsley.  Description and Detail: Preserved tuna,
packed in extra virgin olive  oil, is paired with white beans in
Tuscany, a speedy dish to assemble  if you've got beans on hand. Canned
beans work well and simplify this  preparation: open a few cans and
chop an onion. Quality tuna makes a  big difference in the success of
this dish. Leftover grilled or  poached tuna can be used instead of
canned but it should be marinated  in extra virgin olive oil. All
choices will work better than water  packed tuna. Scallions can be used
in the spring, red onions for the  rest of the year.  :       Torquato,
my farmer and muse, suggested combining green beans  with tuna during
his glorious green bean season, a fantastic idea.  (Feniger) SOURCE:
Good Food, a weekly radio show hosted by chefs  Mary Sue Milliken and
Susan Feniger. KCRW 89.9FM in Los Angeles. This  recipe from "Red,
White and Greens: The Italian Way with Vegetables."  Recipe By :
Milliken-Feniger: KCRW's Good Food (05 Oct 1996)  Posted to MC-Recipe
Digest V1 #251  Date: Sat, 19 Oct 1996 13:03:06 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 547 Calories From Fat: 13 Total Fat: 1.5g Cholesterol: 0mg Sodium: 29.5mg Potassium: 2951.6mg Carbohydrates: 100.6g Fiber: 27g Sugar: 1.6g Protein: 37.8g