Photography by Angie Norwood Browne
This salad is so good and so easy! It was inspired from a salad I ate from Hitchcock Deli.
Bean and tuna salad with preserved lemon
The success of this salad depends entirely on the quality of ingredients. Go for broke—using that expensive locally caught or Italian solid chunk albacore is the only way to go.
2 tsp. shallot, minced
2 + T. meyer lemon juice
1 can cannelloni beans
½ fennel bulb, cored and very thinly sliced
1 heaping T. preserved lemon, julienned, (see entry for preserved lemon recipe)
1 tsp. thyme, chopped
2 tsp. chives, chopped
1-3 calabrian oil preserved hot chilies, chopped (fresh chili also works)
1 6-7 oz. can high quality solid albacore tuna, drained, broken into large chunks
1 cup torn raddichio leaves
10 cherry tomatoes, halved
fruity olive oil
salt and pepper
Combine shallots and lemon juice in a bowl. Drain and rinse beans. Add to bowl, along with fennel, preserved lemon, thyme and chives. Stir, marinating briefly while you assemble the other ingredients. Add chilies and tuna, stir again. Finally, add raddichio, cherry tomato halves and a hefty drizzle of olive oil tossing together lightly. Season with salt and pepper. And more lemon if necessary.
Food styling and recipe by Patty Wittmann.