Tuna, Cauliflower and White Bean Salad

Name: Tuna, Cauliflower and White Bean Salad
Total time: 20 min
Ingredients: 3/4 pound cauliflower, broken into small florets (about 1/2 medium to large head); 2 tablespoons sherry vinegar or red wine vinegar; 1 tablespoon fresh lemon juice; Salt to taste; 1 garlic clove, minced or puréed; 1/2 to 1 teaspoon Dijon mustard, to taste; 2 tablespoons plain yogurt or bean broth if using dried beans; 6 tablespoons extra virgin olive oil; 1 small red onion, cut in half and sliced in half-moons (optional); 1 5-ounce can tuna (packed in water or olive oil), drained; 1 1/2 cups cooked large white beans, or 1 can cannellinis, drained and rinsed; 2 tablespoons chopped fresh parsley or a combination of parsley and marjoram

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Total: 20 minutes

Servings: 4

Author : Martha Rose Shulman

fall spring summer

Instructions

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Step 1

Steam cauliflower for 5 to 6 minutes, until just tender.

Step 2

Place sliced onion, if using, in a bowl and cover with cold water. Soak 5 minutes. Drain, rinse and drain again on paper towels.

Step 3

Meanwhile in a small bowl or measuring cup, whisk together vinegar, lemon juice, salt, garlic, mustard and yogurt or bean broth. Whisk in olive oil.

Step 4

When cauliflower is tender remove from heat and toss with half the dressing in a large salad bowl. Drain tuna and add to bowl with cauliflower. Break up with a fork. Add cooked beans, onion and herbs. Toss together. Add remaining salad dressing and pepper, taste and adjust seasoning.

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