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Ingredientes
- 2 c. Cannellini beans
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Chopped garlic
- 1 c. Vegetable broth
- 1 x Shallot, chopped
- 1/4 tsp Sage, rubbed
- 4 Tbsp. Minced fresh parsley
- 1 tsp Freshly minced thyme
- 1 tsp Anchovy paste
- Â Â Freshly grnd black pepper
- 1 Tbsp. Red wine vinegar
- 12Â 1/2 ounce Light tuna in water, low salt
- Â Â Sage, optional garnish
- 4 x Baguette slices, optional
Direcciones
- 1/) Rinse the canned beans gently under cold water and drain. 2/) Heat oil in a medium skillet to medium high. Add in garlic and saute/fry till golden brown. Add in broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering till liquid is reduced to half. Add in the rinsed beans and stir. 3/) Remove from heat and allow to cold. Season with black pepper and stir in vinegar. 4/) Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if you like.
- Serving Ideas : slice of sour-dough baguette; fruit
- NOTES : Use fresh sage, if possible. You'll need about 6 leaves. Crumble 4 in the salad and snip 2 for topper. -Tom Ney, Mary Nagle
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 303 | |
| Calories from Fat 106 | 35% |
| Total Fat 11.92g | 15% |
| Saturated Fat 2.24g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 651mg | 27% |
| Potassium 558mg | 16% |
| Total Carbs 20.35g | 5% |
| Dietary Fiber 7.1g | 24% |
| Sugars 2.92g | 2% |
| Protein 27.6g | 44% |
