Tuna And White Bean Salad
- 1 head garlic
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely grated Parmesan
- 1 1/2 tablespoons fresh lemon juice
- 4 anchovies packed in oil, patted dry
- Freshly ground black pepper
- 1 15.5-oz. can cannellini beans, rinsed and drained
- 5 cups chopped romaine
- 5 sun-dried tomato halves, chopped (about 2 Tbsp.)
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 5-oz. can tuna packed in olive oil, drained and flaked
- Place a rack in center of oven and preheat to 400u0b0F. Cut garlic head in half horizontally and wrap each half in foil. Place on a rimmed baking sheet and roast until very soft, about 30 minutes. Carefully unwrap and squeeze out cloves into a blender or small food processor. Add oil, Parmesan, lemon juice, anchovies and 1/2 tsp. pepper. Blend until smooth.
- Toss beans with romaine, 3 Tbsp. roasted garlic dressing, sun-dried tomatoes, parsley and 1/2 tsp. pepper. Divide among 4 plates and top with tuna. Drizzle with remaining dressing, sprinkle with additional pepper and serve.
garlic, extravirgin olive oil, parmesan, lemon juice, anchovies, freshly ground black pepper, cannellini beans, chopped romaine, tomato, flatleaf, tuna
Taken from www.myrecipes.com/recipe/tuna-white-bean-salad-3 (may not work)