Labor Day weekend is here but that shouldn't mean laboring in the kitchen. It shouldn't mean eating hot dogs, chips and dip and cheap store bought cookies all weekend either.
I tried a new recipe last weekend that gets high ratings in simplicity, speed of preparation and taste. Even my children gave it a 6 to 8 out of 10. Did I mention healthy? The leftovers were also good for lunch the next day. Give this a try this weekend.
Tuna and White Bean Salad
2 15 ounce cans cannellini beans, rinsed and drained
3 large Roma tomatoes, chopped
1/3 cup chopped red onion
1/3 cup chopped orange or yellow sweet pepper
1/4 cup olive oil
3 TBSP. white wine vinegar
2 TBSP. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1 6 ounce fresh or frozen tuna steak
salad greens, your favorite
Combine beans, tomatoes, onion, sweet pepper in a large bowl. Set aside.
Combine oil, vinegar, lemon juice, salt and pepper in a screw top jar. Shake well. Pour over bean mixture and toss to coat. Let stand at room temperature for 30 minutes.
Thaw frozen tuna. Rinse and pat tuna dry. Heat 1 Tbsp. olive oil in a large skillet over medium high heat. Cook 8 to 12 minutes or until fish flakes, turning once. Do not over cook. Tuna tastes best when still pink in the middle. Break into pieces and add to bean mixture. Toss gently to combine. Serve over salad greens. Add some hearty bread and your meal is complete.
My family is hiking this weekend. A little time spent outdoors in the fresh air will revive everyone. Have a great weekend.