In an effort to make up for all of the baked goods, candy, and really rich foods we ate during the holidays (yes, I do realize that was one month ago, but who's not regretting a bit of that overindulgence?), I'm trying to make a few meals this week that are on the lighter side. While the meatballs I made might not qualify, this dinner definitely does. I don't know how kid-friendly it is, since Steve and I ate it after Henry went to bed, but for us anyway, it was great. I think it would go really well with a glass of white wine and crusty french bread, but as Steve pointed out, my glass of white wine would have to be really really light. As in clear. Like water. :)
Also, thanks to mom and dad for the cookbook for Christmas that this recipe came from!
Tuscan White Bean and Tuna Salad
From The Dinner Doctor
1 cup (4 ounces) whole wheat pasta (I use penne)
1/4 cup olive oil
Juice of 1 lemon (2 Tablespoons) or more to taste
1/4 teaspoon black pepper
1 can Great Northern beans, rinsed and drained
1/2 cup chopped tomato (seeded)
1/2 cup chopped fresh basil
1- 6 ounce can tuna, drained and broken up
Bring a large pot of water to boil over high heat and add a few pinches of salt for flavor. Stir in the pasta and reduce heat to medium-high to cook it, uncovered, about 8-10 minutes.
While pasta cooks, place the olive oil, lemon juice, and black pepper in a large serving bowl and whisk to combine. (At this point, taste this vinaigrette mixture to see if its lemony enough - add more juice if needed. Just remember, you can always add more once the salad is mixed, but unfortunately its much harder to remove the juice once poured in.) Set vinaigrette aside.
Drain the pasta well, mix with vinaigrette, and stir until coated. Add beans, tomato, basil and tuna. Stir until all ingredients are coated with dressing. Serve warm or at room temperature.
Serves 2-4 as a main course