Genève’s Kitchen

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Doing the Can-Can

June 17th, 2006 · 8 Comments

bean tuna salad.jpgI’m already starting to feel that summer laziness kicking in. It’s that feeling of just wanting to lie on the couch after a long day of work – still hot and sticky from the journey home. I find that I don’t have a very big appetite on hot summer days and I definitely don’t want to be around the heat of a stove. This is exactly the time of year I turn to some of my favorite light yet satisfying meals that require no cooking – just simple assembly. You’ll also appreciate that some of these ingredients are easy to keep on hand. I make several variations of this salad but the main ingredients include: canned cannellini beans, canned tongol tuna packed in water, feta, cucumber, grape tomatoes, red onion, and herbs such as basil or thyme and the dressing is a light and simple lemon vinaigrette. You can serve this salad with a crusty hunk of bread and a glass of chilled white wine. It’s the perfect finish to a hot day. These are also great served atop crostini as appetizers.

Summer Salad of Tuna and Cannellini Beans

For the salad:

1 15oz. can cannellini beans
1 6.5oz. can of tongol tuna packed in water
1/4 chopped cucumber (I like to use English cucumbers, also known as Hot house cucumbers or seedless cucumbers)
1/2 cup grape tomatoes (I cut the large ones in half)
1/4 cup crumbled feta (if you prefer you could also use either goat cheese or fresh mozzarella)
1/4 cup finely chopped red onion
Fresh basil leaves or thyme leaves – whatever herbs you have on hand

For the dressing:

1 1/2 Tablespoon olive oil
2 Tablespoons lemon juice (about 1-2 lemons)
Sea salt (I love the coarse sea salt) and freshly cracked pepper to taste – since feta tends to be salty it’s a good idea to start with just a little salt and then taste it to adjust the flavor.

1) Drain and rinse the beans to remove the syrup in which they are canned and add to a medium-sized bowl. Drain the liquid from the canned tuna and add to the bowl – flake with a fork to break it up. Chop the cucumber, grape tomatoes, red onion and also add to the bowl. Finally crumble in the cheese.

2) You can either make the dressing in a separate small bowl or you can simply add the ingredients into the salad. The main thing to keep in mind isto combine it all together very gently so as not to break-apart the beans or other ingredients.

Note: The measurements for ingredients in this salad are simply a guideline – change quantities to match your tastes and add other ingredients that you think would be tasty.

Another note: You can replace the lemon juice for 1 tablespoon of balsamic vinegar in the dressing for an entirely different blend of flavors. I love them both!

Tags: Entree · Salads

8 responses so far ↓

  • Lisa // Jun 17, 2006 at 8:06 pm

    Hi Genevieve,

    I love your food blog. I got the address from Rach and have been forwarding it along to my friends. I grew up in a family where no one cooked and Ive always been a plain eater so learning how to cook has been a really big challenge.

    I love your blog because ive not only been able to make great dishes, but ive also been trying lots of new spices and foods. I didnt even know that i liked mangos or beans…so your bean inspired recipe has probably been my favorite dish so far. I also like your motto of easy to make, easy to clean and everything ive made has been so healthy, it’s great. And thanks for all the shopping tips…ive never bought fennel before so your description definitely made the purchasing easier.

    Ive been meaning to email you for a while…to say thanks and great job…that’s why i have so much to say. I think the site looks great and the photos are very helpful. It also seems very accessible so i dont feel overwhelmed the way i do when i open a cookbook. I look forward to checking in for new recipes and hope youre having a good weekend, Lisa

  • Geneve // Jun 17, 2006 at 8:57 pm

    Thanks Lisa! It’s the ultimate compliment to hear that people are cooking my food and enjoying it. It’s so encouraging to hear that what I’m writing about is helpful and informative too. I really appreciate your sharing those kind words with me!
    Keep in touch,
    Geneve

  • Guy-Max Delphin // Jun 18, 2006 at 7:13 am

    Little sister, I love what you’ve done with the site. I’m thinking for a single guy like myself, it’s the site to visit when making plans for dinner. I could look for what I fancy that day on the site, print out the recipe, and pick up the ingredients on my way home. Yeah, I think checking out your food blog is going to be part of my daily routine (even for single guys like me).

  • Genève’s Kitchen » Blog Archive » What…er…Melon? // Jun 18, 2006 at 4:55 pm

    [...] The amount of dressing I made would have been enough for 4 salads. This dressing is light and simple and I was thinking it would also work lovely in the tuna and cannellini bean salad I wrote about in my last post. [...]

  • Tanna // Jun 19, 2006 at 7:41 am

    That is genius summer food! Love it.

  • Ivonne // Jun 20, 2006 at 1:15 pm

    Geneve,

    Tuna and beans (with onions) is one of our very favourite summer salads. Well done!

  • Carl Craig // Jul 20, 2006 at 10:04 am

    Hello Genevieve:

    My name is Carl Craig (Miami and Haiti).I need to get in touch with a financial analyst called Guy-Max Delphin…..
    I read a nice comment from someone with the exact same name….If he is the analyst I am looking for, would you be kind enough and forward him my e-mail address and ask him to get in touch with me at: pccraig007@gmail.com

    By the way, your “creations” look super and “succulent”..I will make it a point to know more about your “oeuvres d’art” by subscribing. Congrats!

  • Wilhyn Larsen // Jul 11, 2008 at 10:56 pm

    I am looking to contact Guy Max. I am a lost friend. My e-mail is elizandaw@aol.com…..