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February 7: Lunchbreak - Bean and Tuna Salad

CookingCeres' Table

Ceres' Table
4882 N Clark St.
Chicago
www.cerestable.com

To read more about the restaurant:

www.metromix.com
Bean and Tuna Salad

Serves 3Ingredients:
1 cup cooked white beans (any kind)
1 cup cooked tuna
3 Tbs tomatoes, chopped
3 Tbs cucumbers, chopped
3 Tbs green onions, sliced
1/4 cup shaved red onions
1 fennel bulb, sliced thin
1 cup water
1 cup white vinegar
1 tsp sugar
3 Tbs olive oil
3 Tbs lemon juice
1 tsp salt
pepper

Directions:
To pickle fennel:
Finely slice fennel on mandolin. Simmer water, vinegar, sugar and one tsp salt. Pour hot liquid over sliced fennel and let sit at least 15 minutes.
Salad Dressing:
Whisk together olive oil, lemon juice and salt & pepper to taste.
Assemble all ingredients and toss with dressing

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