I was leafing through Healthy Living Kitchen By, Marilu Henner last night when I found a recipe for tuna and white bean salad. I was intrigued. I knew I could replicate it, but would it be just as good as a traditional tuna and white bean salad???
"Tuna" and White Bean Salad
3 tbls. Olive oil,
1/4 spanish onion, minced
2 stalks celery, minced
2 carrots, peeled and minced
1 tbls. Thyme
1 can great northern beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1/2 cup vegetable broth
2 tbls. soy sauce
Salt and Pepper to taste
4 tbls. Balsamic Vinegar
2 roma tomatoes, diced
1/4 cup fresh chopped basil
Drain and rinse beans, place in a bowl. Add remaining ingredients and stir to combine. Let refrigerate until the flavors have had time to combine. I served mine on romaine leaves.
While no one is going to fall for this being tuna bean salad, it does really have a meaty bite thanks to the garbanzo beans.
This would be lovely stuffed into radicchio leaves also.
I used the oil, but I do not think you need it with the veggie broth, and I will not use it next time. I followed the recipe very loosely from the original. The original recipe called for cooking all the ingredients together and then letting it cool and then eating it. That sounded more like a soup to me, so everything is raw but the beans. I will make this again, especially this summer. I will change the balsamic vinegar to a white wine vinegar or a rice vinegar, just because I think it will be more pleasant visually!
I hope you try it!!!