Sunday, June 13, 2010

Tuscan Tuna Platter Recipe

  • Total Time: 20 minutes


    • 8 oz fresh green beans, stem ends trimmed
    • 1⁄3 cup bottled olive oil and vinegar dressing
    • 1 tsp Dijon mustard
    • 1 can (15 to 16 oz) cannellini beans, rinsed
    • 3 cups baby arugula (from a 5-oz bag)
    • 2 cans (6 oz each) solid white tuna in oil, drained and flaked
    • 3 large eggs, hard-cooked, cut in wedges
    • 1⁄2 cup sliced red radishes
    • 1⁄3 cup pitted kalamata olives
    • Freshly ground pepper to taste (optional)


    1. Half-fill a large skillet with lightly salted water; bring to a boil. Add green beans and cook about 4 minutes until crisp-tender. Drain; rinse under running cold water.
    2. In a clear measuring cup, stir dressing and mustard with a fork to blend. Put 1 Tbsp into a medium bowl. Add cannellini beans; toss to coat.
    3. Line a large platter with arugula. Spoon on cannellini beans. Put green beans in same bowl; add 1 Tbsp dressing and toss to coat. Add green beans to platter.
    4. Add tuna, eggs, radishes and olives to platter. Grind pepper over top. Drizzle with remaining dressing, or serve alongside.
    Good with crusty Italian bread.

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