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Menu Plan for Summer II: Week 6, Day 4
Salad with Tuna, Tomatoes and White Beans
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
Other than the eggs, this is a no-cooking dinner. The dressing, is, as usual, made with yogurt rather than mayonnaise. Use any leftovers as a dip.
Salad with Tuna, Tomatoes and White Beans
Total time: 25 minutes
I had these wonderful, heirloom, Ananas Tomatoes for this salad. They're bright gold with a red center...
Ingredients:
- 9oz (270gr) tuna
- 1 3/4 cups (15oz, 450gr) white beans
- 2 eggs, hard cooked
- 2 ripe tomatoes
- 1oz (30gr) sharp white cheddar or any cheese of choice
- lettuce for 2 large salads
- 2 tbs fresh, snipped chives
- 2 tbs fresh basil
- Faux 1000 Island Dressing:
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 1/2 tbs ketchup
- 1 tbs white Balsamic vinegar
- 1 tsp Worcestershire sauce
- 1 tbs good olive oil
Instructions:
- Hard-cook eggs.
- Open, drain and rinse beans. Open and drain tuna.
- Snip herbs.
- Prepare lettuce and divide onto two plates.
- Arrange tuna and white beans on top of each plate of lettuce.
- Slice and quarter tomatoes, arrange around salads.
- Crumble cheese and sprinkle on top along with herbs.
- When eggs are done, peel, chop and add to salads.
- Drizzle with a bit of dressing and serve, remaining dressing on the side.
- Faux 1000 Island Dressing:
- Whisk all ingredients together.
Cooking schedule: 25 minutes |
Cut tomatoes |
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