I’ve eschewed the sandwich this summer for a variety of bean and grain salads to bring to work for lunch and I’m feeling healthier for it. But their main advantage is that they tend to be quick to make and you can whip up a large bowl on Sunday night and have enough for a few days’ worth of lunches. My current fave, which was taught to me a few years ago by our San Francisco Savvy Scout, Alison (she learned it at a cooking school in Italy so it has an excellent pedigree) is Tuna Bean Salad with Sage. Almost everything in this recipe but the fresh sage (which I prefer—adds a great almost lemony flavour to the salad) you can keep handy in your pantry so you can make this recipe anytime. It’s great with black olive bread or a crusty roll.
You’ll need:
- 1 can cannellini beans, rinsed and drained
- 1 can (or 2 small cans) good quality tuna packed in olive oil, undrained
- 2 tablespoons red wine vinegar
- ⅓ cup diced onion (optional)
- 1 ½ tsp dried sage leaves or 3 fresh sage leaves
- Black pepper to taste
- Olive oil to taste
Preparation
- Combine beans and undrained tuna.
- Add vinegar, onion (if using), and sage.
- Drizzle a little olive oil on top if you desire more than what was in the cans of tuna.
- Gently mix to combine.
- Season with pepper.
- Chill overnight to let flavors combine if you have time.
What’s your favourite take-to-work lunch?
Tagged under: recipes,lunch,quinoa,beans,salad,Tuna Bean Salad with Sage
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