Dining In: More salads
Provencal Salad with Tuna and White Beans
2 tsp. olive oil
1 leek, julienned, or 1/4 Spanish onion, coarsely chopped
2 stalks celery, julienned
2 carrots, julienned
1 bay leaf
1 tsp. dried thyme
1 19-ounce can white kidney beans, drained and rinsed
1/2 c. water, vegetable stock, or fish stock
1 fresh tuna steak (about 1 pound) 1-1/2 inches thick
2-4 Tbsp. balsamic vinegar
1-2 tomatoes, diced
1/4 c. chopped fresh parsley or basil
Heat a large nonstick skillet over medium-low heat and add one teaspoon olive oil. Add the leek or onion, celery, carrots, bay leaf, and thyme, and cook until the vegetables are soft, about 10 minutes.
Add the beans and water or stock and cook about five minutes, or until the beans are soft and heated through. Remove the bay leaf. Scoop the vegetables and beans into a large serving dish.
In the same pan, heat the remaining teaspoons of olive oil over medium-high heat and add the tuna. Cook for about five minutes per side or until desired doneness.
Cut the tuna into large chunks and arrange them on top of the bean mixture. Sprinkle with balsamic vinegar, tomatoes, parsley, or basil.
1 pound medium-size or large shrimp, cooked, peeled, and deveined
1 can (15 oz.) pinto beans, drained
1 can (11 oz.) whole-kernel corn, drained
1 can (2 1/4 oz,) sliced ripe olives, drained
1 green bell pepper, chopped
12 cherry tomatoes, halved
1/2 c. olive oil
1/2 c. ketchup
1 Tbsp. cider vinegar
2 Tbsp. parsley flakes
1-1/2 tsp. Creole seasoning
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. lemon peel
1/4 tsp. ground red pepper
Place shrimp, beans, corn, olives, and green bell pepper in large salad bowl and toss gently. Place dressing ingredients in 2-cup glass measure. Beat with fork until well combined. Pour dressing over shrimp mixture, add tomatoes, and toss gently. Cover and refrigerate at least two hours.
Toss salad just before serving and serve on bed of lettuce. Makes six servings.