Provencal Tuna and White Bean Salad

Original Source
Food and Drink
Date Posted
Ingredients
  • 1 can solid white tuna, preferably sustainable,
  • drained
  • 1 cup (250 mL) white beans, drained and rinsed
  • â…“ cup (80 mL) chopped roasted red peppers
  • 1 cup (250 mL) chopped pitted black olives
  • ¾ cup (175 mL) chopped red onion
  • 2 tbsp (30 mL) chopped basil

TARRAGON MAYONNAISE

  • ½ cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) sour cream
  • 1 tsp (5 mL) Worcestershire sauce
  • 1 tbsp (15 mL) lemon juice
  • 3 tbsp (45 mL) chopped fresh tarragon,
  • or 1 tsp (5 mL) dried
  • 2 anchovy fillets, chopped
  • Salt and freshly ground pepper
  • 6 cups (1.5 L) mixed salad greens
Provencal Tuna and White Bean Salad
Body
  1. Break tuna into large flakes. Toss gently with beans, peppers, olives, onion and half the basil in a bowl.
  2. Whisk together mayonnaise, sour cream, Worcestershire sauce, lemon juice, tarragon and anchovy fillets. Mixture should be thick enough to coat a spoon. Season with salt and pepper.
  3. Toss half of mayonnaise with the tuna mixture. Place salad greens on platter or 4 plates. Mound tuna salad on top. Sprinkle with remaining basil and drizzle with remaining mayonnaise.
  4. Serves 4 as a main course