Tuna and White Bean Salad

Photo by Romulo Yanes

Ingredients

¼ cup extra-virgin olive oil
1 pound tomatoes
¾ teaspoon salt
1 15- to 19-oz can cannellini or other white beans
1 1-lb seedless cucumber (usually plastic-wrapped)
3 tablespoons fresh lemon juice
1 garlic clove
+ 3 more ingredients
- ½ teaspoon black pepper
- 2 6-oz cans tuna packed in oil (preferably olive oil)
- 1 ½ cups fresh flat-leaf parsley leaves

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes. Gently toss beans, cucumber, tomatoes...

View full recipe at Epicurious

Comments

Variations on Tuna and White Bean Salad

- 2 tablespoons olive oil
- 2 bunches watercress (about 3/4 pound), tough stems removed and leaves chopped (about 2 quarts)
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- 2 tablespoons red wine vinegar
- 3 tablespoons fresh parsley
- 1 15- to 16-ounce can cannellini (white kidney beans)
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