Tuna, White Bean and Red Potato Salad with Herb-Ca Recipe

Tuna, White Bean and Red Potato Salad with Herb-Ca

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Serves 6

1 clove of garlic
½ cup flat-leaf parsley
¼ cup basil
1/2 tbsp dried thyme or 1 ½ tbsp fresh thyme
¼ cup capers
2 tbsp almonds (or pine nuts)
1/3 cup olive oil
1 tsp lemon juice
18-21 ounces of tuna in water or olive oil, drained
2 15 ounces cans of cannelloni beans, drained and rinsed
10-12 small red potatoes, halved or quartered and steamed

How to make Tuna, White Bean and Red Potato Salad with Herb-Ca

Steam red potatoes (mine took about 30 minutes) and set aside to cool.

In a food processor, add garlic, parsley, basil, thyme, capers, almonds (or pine nuts) and a bit of olive oil (not all). Pulse until chopped and then add remaining olive oil and lemon juice. Pulse until desired pesto consistency comes together. Add salt and pepper. In a large bowl, combine tuna, beans, cooled potatoes and pesto. Toss and add more salt/pepper if needed. This is great at room temperature or chilled and can be made ahead 4 hours.

  • DaveWood
    DaveWood says

    I love this recipe it reminds of something my mom made when I was a kid. unfortunately I've devoloped an allergy to fish and seafood. I wondering about using shredded chicken breast inplace of the tuna.

  • thedabble
    thedabble says

    That would be great too! I think there's another recipe you might enjoy from Food & Wine-it's in the September issue called Green Goddess Chicken Salad or something like that-I hope to try that one too.

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