Tuesday, January 18, 2011

Tuna and White Bean Salad

What to eat, what to eat...  I raided the cabinets and fridge for this one, pulling together pantry items and suspiciously aged leftovers to create an awfully good open-face sandwich.

This is one I'll make again!

It's not a neat and tidy meal to eat, but then I'm not an especially neat and tidy girl, so I was fine with that.  Proceed with caution if you have bad reactions to crumbs all around your plate!

Ingredient List:
1 can light tuna in water
1 piece of celery, chopped
2 sprigs fresh parsley, chopped
3/4 c leftover beans from last week's Roasted Chicken recipe
freshly ground black pepper
bottom half of French bread, hollowed out to hold the tuna salad
1/2 c leftover healthy marinara sauce

Mix the first five ingredients.  Pile it lavishly on the bread.  Stick it in a 400 degree oven for about 10 minutes.  Dunk random bites into the marinara sauce.  It adds just enough spicy kick to make things fun.  By the way, I think the marinara sauce's time in the fridge really intensified its spiciness!

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