Title: Prevention's White Bean Salad with Tuna
Categories: Beans, Fish
Yield: 4 Servings

2 c Cannellini beans
2 tb Olive oil
1 tb Minced garlic
1 c Vegetable broth
1 Shallot; minced
1/4 ts Sage; rubbed
4 tb Chopped fresh parsley
1 ts Freshly chopped thyme
1 ts Anchovy paste
Freshly ground black pepper
1 tb Red wine vinegar
12 1/2 oz Light tuna in water; low
-salt
Sage; optional garnish
4 Baguette slices; optional

1/> Rinse the canned beans gently under cool water and drain. 2/> Heat oil
in a medium skillet to medium high. Add garlic and saute until golden. Add
broth and bring to a boil. Reduce heat and simmer, reducing liquid
somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid
is reduced to half. Add the rinsed beans and stir. 3/> Remove from heat and
allow to cool. Season with black pepper and stir in vinegar. 4/> Arrange
beans in a circle on a flat platter. Place mound of tuna in center of
circle and garnish with whole sage leaves, if desired.
Posted to MC-Recipe Digest V1 #166

Date: Tue, 23 Jul 1996 17:59:59 -0700 (PDT)

From: PatH
Serving Ideas : slice of sour-dough baguette; fruit

NOTES : Use fresh sage, if possible. You'll need about 6 leaves. Crumble 4
in the salad and snip 2 for topper. --Tom Ney, Mary Nagle