I’ve got a couple of recipes to share that are just perfect for hot summer days such as this. One is for a Napa Cabbage Slaw with Cilantro Dressing that my friend and colleague brought to my house over the weekend, and the other is for a White Bean and Tuna Salad. I found the latter recipe on one of my all-time favorite recipe sites, Simply Recipes, and I have not tried it yet but I just can’t wait to break it out for a cool evening meal.
For some reason, I always get a hankering for tuna salad for supper during the hottest days of the year. On a nice bed of homegrown lettuce with a few wedges of ripe tomato and a stack of crackers (Wheat Thins for me – I’m a Wheat Thins addict) you’ve got yourself a perfect, no fuss meal. I usually make a very simple tuna salad with canned tuna, mayonnaise, pickle relish, salt, pepper and a pinch of sugar, but the white beans seemed like an interesting twist. Bonus: The recipe is high in protein and gluten-free.
I’ll share those recipes below. Meanwhile, you may still be experiencing some kinks with the blog, but we are working those out. Thanks again for your patience.
Spicy Napa Cabbage Slaw with Cilantro Dressing
Note: My friend Megan added sunflower kernels to this recipe, which was a very nice touch.
1/4 cup rice vinegar (not seasoned)
2 tsp. sugar
1 tsp. grated peeled ginger
2 Tbsp. vegetable oil
1 fresh serrano chile, finely chopped, with seeds
1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
1 bunch scallions, sliced
1/2 cup coarsely chopped cilantro
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.
Source: Gourmet magazine, Aug. 2008
White Bean and Tuna Salad
1 cup of chopped red onions or shallots
The zest and juice of 1 lemon or 2 limes (can sub a tablespoon or two of cider vinegar)
2 (5 to 6 oz.) cans of tuna packed in olive oil
2 (15 oz.) cans of cannellini or Great Northern white beans, rinsed and drained
1/2 cup of chopped mint, parsley, or arugula (I’m wondering if cilantro wouldn’t be good, also)
A few splashes of Tabasco sauce, or 1 minced Serrano chile or 1 teaspoon red chile flakes
1/2 tsp. freshly ground black pepper
Salt and olive oil to taste
1. Sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
2. Drain the oil from the tuna and put the tuna into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, herbs, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or chile to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
3. Chill before serving. This salad will last several days in the fridge, tightly covered.