The following recipe is from Jimtown Chef Anthony Gallegos and Carrie Brown, based on a similar bean recipe from Steve Sando’s “Rancho Gordo Heirloom Beans” cookbook. “Look for pole-caught tuna from American or Wild Planet that is hand-packed without additional water, oil or filler added. This tuna does not need draining,” Brown said. “These types of tuna are sustainably fished and have dolphin- and sea turtle-free symbols on the cans, and state that they have been tested for mercury.” Runner Cannellini beans work well.
|1 5-ounce can||Tuna, pole-caught, sustainable|
|3 cups||Cooked, drained white heirloom beans (from Tierra Vegetables or Ranch Gordo)|
|½ cup||Jimtown Artichoke, Olive and Caper Condiment|
|1 tablespoon||Lemon zest|
|1 tablespoon||Lemon juice|
|1 tablespoon||White wine vinegar|
|To taste||Extra Virgin Olive Oil|
|To taste||Sea salt and fresh ground pepper|
|1 tablespoon||Chopped chives|
|½ cup||Torn herbs, mint, parsley, different colored basils|
|1 cup||Cherry tomatoes, halved|
|6 - 8 handfuls||Mixed local greens|
|Hard boiled eggs, halved, 1 for each serving|
In a medium size bowl, break up the tuna with a fork into large flakes, add the beans and the Artichoke, Olive and Caper tapenade and mix together. Add the lemon zest, juice and vinegar and toss, give it a taste, add extra virgin olive oil and salt and pepper as needed. You can prepare the salad to this point several hours before serving.
Tear the herbs into ¼-inch sized pieces, reserve some for garnish, and gently toss the herbs and chives with the bean salad. Add salt, pepper and extra olive oil or lemon juice to adjust the balance. Season the cut cherry tomatoes with salt and pepper.
Place a handful of mixed greens on each salad plate, spoon the bean salad over the greens, scatter the cherry tomatoes and drizzle each salad with a little olive oil. Garnish with reserved torn herbs and the eggs if you are using them.