White Bean & Tuna Salad with Parsley Vinaigrette

 
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For her birthday a few years ago, I gave my sister a year’s subscription to Bon Appétit.
I must have checked an extra box or something because it kept being auto-renewed annually, which was slightly annoying but I couldn’t bring myself to cancel the subscription because somewhere along the way it stopped being my sister’s magazine.

It started with a peek inside, a few interesting articles and bookmarking recipes to try. Then I read more articles; some fun, some informative and some made me want to travel and eat.
Mostly, the magazine managed to convey how I felt about food; the simplicity and wholesomeness

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So it’s our magazine now, and I’ve tried several recipes over the years, but ultimately I’ve bookmarked even more.
There has to be some specialness to a recipe that calls me; it was the parsley vinaigrette that won me over in this white bean and tuna salad.
See, I’d just come into a wealth of parsley. I always seem to end up with more parsley than I need, so this recipe sounded perfect.
The vinaigrette is tasty, tart with a slight bitterness that balances out the salad perfectly.

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The recipe calls for good quality tuna; in fact it insists – I didn’t have ‘fancy tuna’, Rio Mare isn’t exactly gourmet, but it’s Italian and in olive oil, and it’d been languishing in my pantry for a while.

Besides I wanted the crunchy crisp chopped vegetables I tossed in to be the star, the BA recipe called for celery, I went a few steps further and added red onions, bell peppers and carrots.
And these veggies play so well together and even better with the fresh and savoury vinaigrette, in beautiful harmony.

I added a teaspoon of red pepper flakes to up the heat quotient.

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This is a great summer salad, vibrant and bold and like all things summer, best eaten alfresco preferably with a glass of wine and views of the ocean. A good book or magazine will suffice too…
It’s wonderful for lunch or dinner, and leftovers are good the day after.
It makes me want to have a picnic so bad!

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Posted June 29th, 2012 in Food. Tagged: , , , .
  • http://lisamichele.wordpress.com/ Lisa

    I popped over to check out your baked peanut butter banana oatmeal because it sounds amazing, but when I saw this tuna salad, I had to tell you..this is my favorite way to eat tuna.–.sometimes white beans, sometimes chickpeas.  I use a little light mayo, but I definitely have to try it with your parsley vinaigrette!  Stunning photos too!

    • http://elsbro.com/blog Elsa

      Thank you! Try it, the parsley vinaigrette is really good. I love your idea of using chickpeas too, they’re my favourite.

  • http://www.mydailymorsel.com/ Riley

    This looks wonderful! The parsley vinaigrette is calling my name!

  • Pingback: Farro and Lentil Salad with Parsley Vinaigrette » the whinery 2.0


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