White Bean and Tuna Salad

This quick and easy salad, a warm weather favorite at my house, is perfect for either lunch or supper on a busy spring day. It whips up fast and is guilt-free and nutritious, as well as delicious. What more could a good cook want?

Some crusty bread and a glass of crisp white wine, perhaps, and maybe a small plate of salad greens. The accompaniments are entirely up to you. Enjoy!

WHITE BEAN and TUNA SALAD

6 Tbs. olive oil
2 Tbs. good quality balsamic vinegar
2-3 garlic cloves, minced
1 bunch scallions, white parts chopped, green stems sliced
Salt and freshly ground white pepper to taste
2 15-oz. cans cannellini beans, rinsed and drained
3 6-oz. cans solid white tuna packed in water, drained and flaked

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Mix olive oil, balsamic vinegar, garlic, chopped scallions, and salt and pepper in a large bowl. Fold in tuna and beans. Refrigerate for an hour or so to chill. Garnish with sliced scallion stems. Serve over lettuce, if desired, or serve a small green salad and crusty Italian bread on the side. 4 servings.

Southwest Tuna Shells

Need a quick, crowd-pleasing appetizer that needs no cooking? Look no further! 

SOUTHWEST TUNA SHELLS

2 boxes frozen Mini Fillo Shells, thawed about ten minutes (30 shells)

1/3 cup mayonnaise

1 Tbs. taco seasoning

1 tsp. tomato paste

1 tsp. fresh lime juice

1 can solid white tuna in water, drained and chopped

1/2 cup Southwestern Style corn, drained well

1 small bunch scallions, chopped

Fresh chopped cilantro or parsley for garnish

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1. Combine mayonnaise, taco seasoning, tomato paste, and lime juice in a medium bowl.

2. Add tuna and scallions. Fold in corn.

3. Fill shells, dividing mixture evenly. Garnish with herbs. Chill until ready to serve. Makes about 30 shells.