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TUNA SALAD WITH WHITE BEANS AND HERBS TOAST

Serves : 4
INGREDIENTS
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 large Melissa’s organic shallot minced about 1/4 cup
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt
  • 3 tablespoons Napa Valley organic olive oil
  • 2 tablespoons chopped Italian parsley
  • 3 tablespoons chopped dill
  • 2 cans Wild Planet no salt added albacore tuna juices reserved
  • 3/4 cup Carmelina Brand cannellini beans rinsed and drained
  • 2 tablespoons Flanigan Farms pine nuts lightly toasted
  • 4 slices Food for Life Ezekiel bread toasted
DIRECTIONS

In a medium mixing bowl, whisk together lemon juice, lemon zest, shallot, cumin, red pepper flakes, and salt. Slowly whisk in olive oil and mix in the herbs.

Transfer tuna and tuna juices to a shallow bowl and mash together with a fork. Add tuna to dressing and combine.

Gently stir in beans. Transfer to a serving dish and top with pine nuts.

Serve with toast for making open face sandwiches.