Tuna and White Bean Salad

Yesterday was the warmest day of the year yet and I had a serious case of spring fever! Rather than cook a meal, I wanted something fresh and light and this dish fit the bill. We ate outside on the back deck, enjoying the amazing spring weather and savoring the deliciousness of this meal!

Tuna and White Bean Salad

1 bunch asparagus spears

1 TBS or less capers, drained

1/2 TBS or more chopped fresh flat-leaf parsley

2 TBS white wine vinegar

2 TBS fresh lemon juice

3 TBS extra-virgin olive oil

1/4 tsp salt

1/4 tsp black pepper

1 pint cherry tomatoes, quartered

1 (15 oz) can white beans, rinsed and drained (any white beans you like)

4 - 6 cups of salad greens

2 (5 oz) cans solid white tuna packed in olive oil, drained and broken into chunks

1. Snap off tough ends of asparagus spears and cut into 2 inch pieces. Steam asparagus, covered for 3 - 5 minutes. Drain and rinse with cold water. Drain.

2. Combine capers and next 6 ingredients through pepper in a small bowl, stirring well with a whisk.

3. Place 1/4 cup juice mixture, cherry tomatoes and beans in a small bowl; toss gently to combine. Reserve remaining dressing.

4. Place asparagus and lettuce into a large bowl, gently toss. Sprinkle tuna chunks on top of lettuce.

5. Place some lettuce onto plate, drizzle with a bit of the reserved dressing, top with some of the tomato mixture.

Serve with a hearty dinner bread for a lovely spring or summer time meal!

Tuna and Arugula Pasta Salad

Here is a lovely dish that is super easy and extra yummy. It has arugula in it so already this dish is awesome! This recipe makes enough for dinner and left-overs for lunch the next day, which is always nice. This salad goes well with a nice dinner bread.

Found in May Cooking Lig.ht 2010

Tuna and Arugula Pasta Salad

1 large red bell pepper
8 -10 oz pasta (penne or fussille)
2 or more cups coarsely chopped arugula
1/4 cup thinly sliced shallots
2 TBS red wine vinegar
1 TBS capers, drained
1 TBS extra virgin olive oil
1 (7.8 oz can tune) packed in OIL (I used regular sized cans) drained and flaked.
1/4 tsp salt
Pepper to taste

1. Pre-heat broiler
2. Cut bell pepper in half lengthwise. Discard seeds and membrane. Place pepper halves, skin side up, on a foil lined baking sheet. Flatten with hand and broil 15 minutes. Cover the peppers with the foil and let cool for about 10 minutes. Peel and chop.
3. Bring water to a boil in a large sauce pan. Add pasta and cook according to package directions. Drain and rinse under cold water.
4. Combine bell pepper, pasta, arugula, capers and tuna.
5. Combine olive oil, shallots and vinegar. Whisk until combined. Pour over pasta and stir to coat.
6. Sprinkle with pepper and 1/4 tsp salt.

YUMMY!