I’ve always loved
tuna salad. It’s a quick lunch — a sandwich — that doesn’t seem like an
ordinary lunch sandwich. Tuna salad is much more of a meal!
For years I’ve made
tuna salad every which way, depending on what ingredients I have on hand and in
many cases just trying to get it right.
A friend of mine gets
tuna salad at a local organic grocery store, and she mentioned an ingredient —
white beans — which I had never heard of or considered before in tuna salad.
That added to those
other perfect components that I customarily use have led to create the best
tuna salad in the world today!
This is what I did:
Begin with boiling
Get out a
medium-sized bowl. I recommend using something with a lid, like Tupperware, in
which you can store your leftovers in the refrigerator. You’ll probably have
leftovers, depending on how many people you’re serving.
Put one can of tuna
in the bowl.
Chops red onions —
about a third of a large one — into the bowl.
Chop two stalks of
celery and add to the bowl.
Open a can of navy
beans. I’m sure you could substitute other white beans, like great northern
beans, butter beans, or white kidney beans. I personally just prefer the navy
Rinse the beans in a
colander and drain. In a separate small bowl, mash the beans with a fork until
they are creamy and smooth. Set aside.
-Large square glass
-2 large potatoes
-Your preferred seasonings
Step 1-Pre-heat your
oven to 350 degrees.
Step 2-Peal your potatoes and cube them, Then you can wash your squash and zucchini. Cut these into cubes as well. Do not peal them.
Step 3-Cover the
bottom of the glass pan with olive oil, place all of your vegetables in
the pan. Season. Be sure the olive oil covers the bottom of the pan.
Step 4-Place in oven
and cook until all vegetables are soft. Usually about 30 minutes to
an hour. Stir the vegetables occasionally to be sure they are not sticking. If
they are, add a little more olive oil.
Serve with your main
dish of choice, and enjoy. I enjoy it with baked chicken, it seems to bring out