This is a delicious, quick, classic Italian salad. You can add cherry (or regular) tomatoes and/or chopped basil or parsley, too.
|2||(5- or 6-ounce) cans tuna (use Oregon albacore if you can find it)|
|4||cups cooked white cannellini or Great Northern beans (or two 15-ounce cans of beans, drained and rinsed)|
|¼||cup capers, nonpareil in brine or packed in salt, drained and rinsed|
|2||Tbsp. lemon juice|
|~||Zest of half a lemon|
|2||Tbsp. red-wine vinegar|
|2 to 3||Tbsp. olive oil|
|~||Sea salt and freshly ground black pepper, to taste|
|½||small red onion, very thinly sliced, or ½ bunch of chives or 2 to 3 scallions, chopped|
|2||cups arugula, washed and torn into bite-sized pieces|
|~||Peasant-style bread, for serving|
This salad is also good on the second day, mashed up a bit and used as a sandwich filling.
This content is from the Katherine Deumling collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything