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White Bean and Tuna Salad with Roasted Peppers

Serves: Makes 6 to 8 servings

Ingredients:

  • 8 cups cold water
  • 2 cups dry small white beans (such as Great Northern)
  • 2 dried bay leaves
  • 1 tablespoon salt
  • 2 cans (6 ounces each) albacore tuna in water, drained
  • 2 red bell peppers, roasted, peeled, seeded, and chopped
  • 6 green onions, chopped
  • 3 stalks celery, thinly sliced
  • 1 tablespoon chopped fresh dill

Garlic and Mustard Vinaigrette:

  • ½ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, pressed or minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon dry mustard
  • Salt and freshly ground black pepper

Procedures:

  1. Bring the water to a boil in a large saucepan over medium-high heat and add the beans. Boil for 2 minutes. Remove the pan from the heat and let stand for 1 hour. Return the pan to the heat and add the bay leaves and salt. Bring to a low boil over medium-high heat. Decrease the heat to medium and simmer for about 45 minutes, until the beans are tender but not mushy. (The water should not boil vigorously; decrease to medium-low if needed.) Drain the beans, discard the bay leaves, and let cool to room temperature.


  2. For the dressing, whisk together the vegetable oil, olive oil, vinegar, lemon juice, garlic, Dijon mustard, and dry mustard. Season to taste with salt and pepper. Set aside for 10 minutes to allow the flavors to blend.


  3. Break the tuna into bite-sized pieces and stir into the beans along with the roasted peppers, green onions, celery, dill, and dressing. Let sit for 30 minutes before serving (refrigerate if made further in advance). Taste the salad for seasoning, adding more salt or pepper if needed.

by Sur La Table & Renée Behnke

 
 
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