White Bean and Tuna Salad

Preparation info
  • Makes:

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is a lovely, light summer dinner that is as nourishing to eat as it is speedy to make.

Ingredients

  • ¼ cup prepared pesto or ¼ cup olive oil plus ½ cup <

Method

  1. If you don’t have prepared pesto on hand, first mix the olive oil with the basil in a blender or food processor. Drain and rinse the beans. Drain the tuna.
  2. Combine the lemon juice with the pesto in a mixing bowl, then add the beans and tuna.
  3. Quarter the tomatoes, spoon out the seeds, and finely chop the flesh. Add the tomatoes to the bowl. Toss the ingre