Composed Salad With Tuna And Cannellini Beans

By á-174942

Ingredients

• 4 small heads lolla rossa - (or 2 medium) (or 2 heads butter lettuce)
• 3 medium to large carrots
• 3 tablespoons chopped chervil
• 2 tablespoons lemon juice plus
• 1 teaspoon lemon juice divided
• 7 tablespoons olive oil plus
• 2 teaspoons olive oil divided
• Sea salt to taste
• Freshly-ground white pepper to taste
• 1 pint cherry tomatoes
• 1/2 hothouse cucumber
• 1 garlic clove chopped fine
• 5 1/2 teaspoons red wine vinegar divided
• Freshly-ground black pepper to taste
• 1 can imported light tuna in olive oil - (6 oz)
• 1 can cannellini beans - (15 oz)
• 3/4 cup sliced 1/4"-thk red onion
• 1/3 cup roughly-chopped Italian parsley
• 1/4 cup niçoise olives

Details

Servings 4

Preparation

Step 1

Wash and dry the lettuce. Wrap it in a towel and place it in the refrigerator.

Peel and grate the carrots on the medium hole of a box grater. Place in a bowl, add the chervil and dress with 4 teaspoons lemon juice, 2 tablespoons and 2 teaspoons olive oil, salt and white pepper to taste. Set aside.

Drop the tomatoes into boiling water. After 10 seconds, drain and shock in ice water. Using a small paring knife, pull the skin off each tomato. Place the peeled tomatoes in a medium bowl. Peel and seed the cucumber, cut in half lengthwise, and slice into half-moons about one-fourth-inch thick. Add the cucumber to the tomatoes, along with the garlic, one-half teaspoon red wine vinegar, one-eighth teaspoon salt, black pepper to taste and 1 tablespoon olive oil. Toss gently and set aside.

Drain the tuna and flake it into a medium bowl. Drain the cannellini beans, rinse them briefly in a colander, and add them to the tuna. Add the sliced red onion, the parsley, 1 tablespoon lemon juice, one-half teaspoon red wine vinegar, 1 tablespoon olive oil and black pepper to taste. Set aside.

Mix a little extra vinaigrette: Whisk a pinch of salt into 1 1/2 tablespoons vinegar. Whisk in 3 tablespoons olive oil and add black pepper to taste.

On four individual plates, arrange a bed of lettuce, tearing the leaves if desired. In the center of each, mound one-fourth of the cannellini-tuna mixture. Next to that, spoon one-fourth of the tomato-cucumber salad, and on the other side, one-fourth of the carrots. Place a few olives strategically next to the tomato-cucumber salad. Drizzle a little vinaigrette over the greens and serve immediately.

This recipe yields 4 servings.

Each serving: 458 calories; 21 grams protein; 32 grams carbohydrates; 8 grams fiber; 29 grams fat; 4 grams saturated fat; 7 mg. cholesterol; 273 mg. sodium.