Dairy FreeGluten FreeMeatlessRecipes

I know, I know… this one sounds strange, but hang in there and try it and see what you think. Something happens when you cook the beans and they develop this crispy exterior and warm center. The combination of the quick-pickled onions with the celery, parsley, and tuna also just works. If you like all the ingredients separately then give this one a try.

I’m still working my way through Jamie Oliver’s new cookbook, 5 Ingredients: Quick & Easy Food. As I mentioned before, I’ll share a couple of recipes, but I highly recommend you purchase the book because there are so many healthy, fast, and tasty recipes.

Tuna and Crispy Bean Salad

Servings: 2

Time: 15 minutes

Ingredients:

  • 1 red onion
  • 1 head of celery
  • 1/2 bunch flat-leaf parsley, chopped.
  • jar/can of large white beans (you don’t have to use all)
  • 1 jar/can of tuna in olive oil (this was my first time using tuna in olive oil)
  • wine vinegar and olive oil

Directions:

  • Peel and thinly slice the red onion. Place it in a bowl and stir it around with plenty of wine vinegar and a big pinch of salt.
  • Trim and either finely slice the celery or use a vegetable peeler to peel ribbons of celery. I tried the ribbons and they did not disappoint. Pile this on top of the onions.
  • Add the parsley (you can use the stems too, as long as you thinly chop them) to the bowl too.
  • Drain and rinse the beans. Add some olive oil to a non stick pan on medium-high heat and slowly cook the beans. You can be meticulous about it, turning them evenly, or do what I do and just give the pan a gentle stir or good shake every now and then. You want them to be golden and crispy on the outside.
  • Drizzle some olive oil over the onion salad, drain and flake the tuna, and toss everything together besides the beans. Divide the beans evenly between the plates and pile the salad on top. Garnish with black pepper and a little more parsley, if desired.

In addition to being tasty and quick, this is also a very inexpensive dish to make.

Enjoy!

I’m still having some trouble with the mailing list at the moment. I’ll try to have it back up and running as soon as possible. In the meantime, be sure to check back often for new posts!

 

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