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Tomato, White Bean, And Tuna Salad

Healthycooking's picture
Ingredients
  Canned cannellini beans 20 Ounce, drained, rinsed (1 Can)
  Tuna in oil 6 1⁄2 Ounce, drained
  Celery heart and leaves 1 , finely chopped (Use Just The Pale Inner Part And Leaves)
  Finely chopped sweet onion 1⁄2 Cup (8 tbs)
  Chopped black olives 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Ground black pepper To Taste
  Vine ripened tomatoes 2 1⁄2 Pound (About 8)
  Romaine lettuce leaves 4 (Use Inner Leaves)
Directions

In a medium-size bowl, mix all the ingredients, except the tomatoes and lettuce.
Allow the mixture to blend flavors by marinating it in the refrigerator for 30 minutes to 1 hour.
Cut the tops off the tomatoes; reserve them.
Hollow out the centers and turn them upside down to drain.
Stuff the tomatoes with the filling and set the tops on.
Line 6 bowls with lettuce leaves and place a stuffed tomato in each.
If there is any extra filling, spoon it around the sides.
If the salads are not to be served within 30 minutes, refrigerate them.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Tuna
Interest: 
Healthy

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