Ingredients
SERVINGS: 4-6 Serving(s)
- 1 1/2 tbsp Dijon mustard
- 1 tsp ground turmeric
- 2 tbsp freshly squeezed lemon juice or cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup extra virgin olive oil
- 2 small cans (14 oz) kidney, cannellini, navy or other beans of your choice, drained and rinsed
- 2 cans (150g each) tuna, preferably hook-and-line-caught (look for brands like Raincoast Trading and The Fishery), drained
- 2 red peppers, thinly sliced
- 1 small onion, halved and thinly sliced
- 3/4 cup sliced or hakurei turnips, chayote, radishes or jicama
- 2 cloves garlic, minced
- 2 tbsp basil, oregano or marjoram leaves, roughly chopped, or 1 tsp dried oregano
- Sea salt, as needed
- Freshly ground black pepper, as needed
- 1 cup halved cherry tomatoes
Instructions
In a small bowl, whisk together the mustard, turmeric, lemon juice, salt and pepper. Slowly whisk in the oil until the mixture is emulsified; set aside. In a large bowl, combine the beans, tuna, red pepper, onion, hakurei turnips, garlic and basil. Add the vinaigrette and toss well. Taste and add salt and pepper, as needed. Gently stir in the tomatoes.
Makes 4 to 6 servings
From Gail's Kitchen