A Tuna Luncheon- or Side-Salad

EpicureanPiranha | May 21st, 2010 - 17:11

Potato, Tuna, Bean & Onion Salad with Lime

With the addition of fresh lime juice, this lovely salad is light and fresh tasting. Perfect for an alfresco meal, you can also serve it in small portions as a starter, as part of a selection of salads on a pic-nik, or with a main course such as grilled fish.

New Potato, Bean & Tuna Salad

A lovely salad for a light meal or to serve as a side salad

The whole thing only takes about 12 – 15 minutes to prepare from start to finish, so it’s also  great to make when you’re in a hurry

Prepare the Salad

Ingredients

1 lb (450g) baby potatoes, washed, larger ones cut in half
â–²——————————————————————–â–² simmer 10 min in salted water

7.5 oz (200g) drained tuna steak in oil [tinned or from a jar]
14 oz (397 g) tin [can] white* beans, well rinsed & drained
1 medium red onion, thinly sliced or chopped
â–²——————————————————————–â–² mix gently in a deep serving bowl

2 cloves garlic, finely chopped
3/4 tsp (4 ml) hot smoked paprika§
1 large handful flat leaf parsley [Italian parsley], chopped
4-5 tbs (60 – 75 ml) extra virgin olive oil
juice of 1 lime
sea salt & freshly ground pepper
â–²——————————————————————–â–² mix well

  • Add drained potatoes and dressing to other ingredients in deep bowl and mix gently [potatoes will still be quite warm & will absorb some of the delicious flavours]
  • Serve on a bed of green leaves such as arugula [rocket] or baby spinach.

Notes:

  • * I like to use Butter beans [a variety of large, creamy coloured lima bean] for this salad because of their delicate flavour. You can also use Cannellini beans, also called Great Northern beans, navy beans, calypso beans, or flageolets [white haricot beans], to make it.
  • § You can find hot smoked paprika in larger fine groceries and in specialty shops – ask for help if you don’t see it, because it may not be where you expect to find it.
  • If you don’t have any hot smoked paprika on hand, substitute ½ tsp (2.5 ml) each of chili or harissa and of mild paprika.
  • Beans are low in fat and loaded with nutrients, and we’d probably eat more of them if they weren’t also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you’re soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork.” [source: "The Cook's Thesaurus"]

5 Responses to “A Tuna Luncheon- or Side-Salad”

  1. C’est vrai, Sol, on dirait ça, mais non, ce n’est que la vinaigrette qui contient beaucoup d’huile d’olive. Mais j’ai frit du basilic ~ opération délicate! Mais non seulement c’est super jolie, c’est aussi super bon !

  2. SolangeLancup says:

    On dirait que ta roquette a été frite???
    As-tu déjà  essayé d’en frire?

    Moi ça a étà une découverte lorsque j’ai fait frire des feuilles de sauge. C’était un peu comme Dr Jekill et Mr Hide (je ne suis pas friande de la sauge fraîche) C’était dans une recette de pâtes…tellement bon!!!

  3. SolangeLancup says:

    Quelle belle idée pour un petit repas-midi santé…et différente de l’habituelle salade niçoise !!!!!!!!!!!

    Tes photos sont toujours tellement appétissantes, Marie!
    Elles me donnent toujours faim…

  4. Heather says:

    I have tried the smoked paprika before but not the hot variety, sounds like a wonderful addition to this.

    • Hi Heather – yes, the addition of hot smoked parika and lime juice add a lovely note to this salad which was inspired from the classic Italian salad. The Italian version, which I also love, sometimes uses garlic, or garlic and capers, and perhaps a little sage or other Italian herb to spice it up rather than the paprika and lime – and does not have any potato.

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