Two-Bean and Tuna Salad

by Anne Bennett on July 14, 2014

Here’s a shopping alert for tuna lovers: Costco now sells canned Wild Planet pole-caught wild albacore tuna. (I used to have to buy it from Amazon and have it shipped.) Wild Planet tuna contains less mercury than regular canned tuna. It’s also cooked in the can, which preserves more of the tuna’s natural healthy Omega 3 oils. It’s good tasting and good for you. Another Costco hit-out-of-the-park.

This main-course salad is loosely adapted from Martha Rose Shulman’s recipe in the New York Times. FYI, Martha means business when it comes to cooking — she prefers soaking and simmering dry beans from scratch.

Bless her industrious heart, but thank you very much I use canned beans, well rinsed and drained. I mean, why cook dry beans for two hours when you’re going to serve them with canned tuna?  That’s like rolling out fresh pasta from scratch and topping it with jarred spaghetti sauce.

Besides, it’s summer and I abide by the wise words of Harry S. Truman: “If you can’t stand the heat get out of the kitchen.” I’ll bet Harry ate canned beans too.

Martha’s recipe serves four but I pared it down for the two of us. Take a look at her proportions (click on the link above) if you’re serving four. And do try the Wild Planet tuna. I think you’ll really like it.

1 cup fresh green beans, trimmed
1/2 red onion, cut in half and thinly sliced into half moons
1 5-oz. can tuna packed in water
1 cup canned pinto or white beans, rinsed and drained
2 Tbsp. sherry or red wine vinegar
1 small garlic clove, minced
1 tsp. Dijon mustard
2 Tbsp. olive oil
Salt and pepper to taste

Bring a small pot of water to a boil and add salt to taste. Blanch green beans for 4 minutes or until just tender. Transfer to a bowl of cold water and drain. Cut beans in half if very long.

Place sliced onion in a bowl and cover with cold water; soak for 5 minutes. Drain, rinse and drain again on paper towels. (This removes any bitter taste.)

Drain tuna and place in a salad bowl. Break into chunks with a fork. Add green beans, canned beans and onions and toss together.

In a small bowl combine vinegar, garlic and Dijon mustard. Slowly whisk in olive oil. Toss gently with tuna and bean mixture and serve.

Serves 2
WW Points per serving: 8

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