Serves: 4 as a side dish; 2 as an entree
1 can cannelini beans, drained (about 15 oz.)
¼ cup sun-dried tomatoes, finely chopped
⅓ cup celery, sliced (half-moon shape)
¼ red onion, thinly sliced – the thinner, the better
1 ½ tablespoons fresh parsley, finely chopped
2 5 oz. cans solid Albacore tuna (drained) or 1 12 oz. can
1 avocado, medium-diced
1 bag of chopped, clean romaine lettuce
Lemon Garlic Vinaigrette Ingredients:
1 egg yolk
Juice of 1 lemon
1 teaspoon garlic, minced
Pinch of sugar
½ teaspoon salt
¼ teaspoon black pepper
½ cup olive oil
Combine egg yolk, lemon, garlic, sugar, and salt in a bowl. While whisking slowly, add olive oil in a thin stream, always whisking to emulsify. Incorporate all oil, taste, and adjust seasoning as desired.
Add salad ingredients to the dressing and stir so that vegetables and tuna are evenly coated. If making in advance, add the lettuce just before serving and toss to mix.
Tips from Tony and Sarah:
- Vinaigrette can be made up to 3 days in advance and refrigerated until ready to use.
- A tablespoon or two of Dijon mustard or real mayonnaise can be used instead of the egg yolk and will extend the life of the dressing up to one week.
- For a light lunch, mash up plain avocado to spread on thin toast and top with albacore salad, with or without lettuce.
- For an elegant presentation, peel half an avocado and fill with albacore salad – omit the lettuce for more elegance.
- To speed up the ripening process, place avocado in a paper bag with a ripe banana or apple for 24 hours.