White Bean + Tuna Tomato Basil Salad

White Bean and Tuna Tomato Basil Salad

1-16 oz. can cannellini beans, rinsed and drained

12 oz. canned albacore tuna

1 pint sweet 100’s or grape tomatoes, cut in half

3 tablespoons basil leaves, sliced in thin strips

½ cup fennel, sliced in thin strips

¼ cup red onion, chopped

1 tablespoon chopped fresh garlic

juice of 1 lemon

1 tablespoon Bella Cucina Cabernet Vinegar

¼ cup Bella Cucina Sun-Dried Tomato Pesto

1 teaspoon freshly cracked black pepper

1 tablespoon kosher salt

4 tablespoons Bella Cucina Extra Virgin Olive Oil

In a large bowl, add cannellini beans, tuna, tomatoes, onion, fennel, red onion and garlic.

In a separate small bowl, whisk add lemon juice, vinegar, pesto, pepper and salt whisking until smooth. In a slow steady stream, drizzle in olive until whisking constantly until emulsified.

Pour the sun-dried tomato vinaigrette over the bean and tuna mixture. Toss gently until well-coated. Add the fresh basil and toss once more just until combined.

Serve as a salad over fresh arugula greens.

Serves four

Buon appetito! copyright 2011 Alisa Barry

simplicity for the summertime

Carrot and Cumin Salad with Italian Parsley

1 pound seasonal carrots in any combination
2 Tablespoons Bella Cucina Extra Virgin Olive Oil
1 teaspoon wild oregano & sage savory salt
1/8 teaspoon cracked black pepper
1 teaspoon ground cumin
1 handful Italian parsley leaves *
2 Tablespoons Italian chestnut honey

Heat oven to 350 degrees.
Wash, trim and cut carrots in half lengthwise. Cut into 2 inch pieces. {if carrots are small enough-leave whole}. Wash parsley leaves and dry. Toss carrots with olive oil, parsley and spices. Place on sheet pan and roast in the oven just until caramelized and easily pierced with a fork, about 30-45 minutes or cook on the grill.

NOTE: i like to leave a bit of the green top on. when cooked, it is tender and delicious and adds a beautiful bit of color on the plate.

Warm honey in water bath and drizzle on top of carrot salad. Serve warm or at room temperature.

Serves four

* Cilantro also works well in this dish. Add cilantro after cooking carrots for a brighter, fresher flavor.

Buon appetito!
copyright 2009 Alisa Barry