White Bean Salad with Fresh Tuna Confit

Serves four to six.

To learn more, read:
Turning Tuna into a Velvety Confit
by Lisa Hanauer
from Fine Cooking
Issue 46
Last Edit Date: 3/6/2013 4:24:26 PM

Dressing the white beans in the oil and vinegar while they're still warm will allow them to absorb the flavor of the vinaigrette, and adding the onion at the same time will mellow the flavor of the onion without cooking it.

more about:

1 cup dried small white beans, such as cannelini or navy, soaked overnight, drained, and cooked in plenty of salted water until done but not mushy (or use two 15-1/2-oz. cans cooked white beans, thoroughly rinsed and drained)
1/2 cup extra-virgin olive oil
3 Tbs. red-wine vinegar
1 small onion, finely diced to yield 1/2 cup (red onion looks nice)
4 scallions (white and light green parts only), chopped
3 Tbs. chopped fresh tender herbs, such as flat-leaf parsley, mint, cilantro, or basil, or a mix
1/2 lb. fresh tuna confit, drained and flaked into bite-size pieces (or use two 6-oz. cans light tuna in oil, drained)
12 cherry tomatoes, halved (or 1 large, firm ripe tomato, diced)
Salt and freshly ground black pepper

While the beans are still warm, toss them with the olive oil, vinegar, onion, and scallions. (If you're using canned beans, heat them gently before dressing them.) Allow to cool fully. When cool, fold in the herbs, tuna, and tomatoes, adjusting the vinegar as needed. Season to taste with salt and pepper and serve at cool room temperature.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 350; Fat (g): 22; Fat Calories (kcal): 200; Saturated Fat (g): 3; Protein (g): 16; Monounsaturated Fat (g): 16; Carbohydrates (g): 24; Polyunsaturated Fat (g): 2; Sodium (mg): 490; Cholesterol (mg): 15; Fiber (g): 9;