Combine 15 oz cannellini beans (drained and rinsed), 12 oz marinated artichokes (drained and rough-chopped), and 5 oz tuna (drained) with 2 chopped celery stalks, ¼ chopped Italian parsley, 1 Tbsp chopped shallot, 3 Tbsp olive oil, and the juice and zest of 1 lemon. Toss lightly, then season with salt,
pepper, and a little crushed red pepper. Serve over a bed of salad greens (here, baby mache), and serve with crusty bread like Ciabatta. This recipe is from Kelsey Nixon and available on Cooking Channel, with
minor modifications (proportion of tuna, artichoke, celery, and shallot; addition of crushed red pepper). (Feb. 2014)
Cooking Adventures 