March 12, 2015
This recipe is one I will make occasionally for a light but satisfying lunch. I think it’s best served at room temperature, but can be made ahead an served cold. Tuscan Tuna Salad has cannelini beans and pasta mixed with tuna, celery and plenty of parsley. It is all tossed with olive oil and red wine vinegar.

basic ingredients for the salad

My favorite pasta is ditalini – a small tube shaped pasta – but yesterday I used a rotini. In the summer when my herb garden is thriving, I will use a combination of flat leaf parsley and lovage. Lovage has a strong celery like flavor – so a little goes a long way. If you like onions, they are a very good addition to this salad too. My preference would be to use shallots – but green onions or chopped white onions would be fine too. The best tuna, in my opinion is albacore – it’s light and mild. To be more authentically Tuscan, a tuna packed in olive oil would be really good.

For the dressing, I tend to like it more sour – so I add equal amounts of olive oil and vinegar. You could add any italian style dressing – or make a basic vinaigrette. The dressing is a matter of personal preference – so don’t be afraid to taste and change quantities of the oil and vinegar. I often add a teaspoon of mustard for added flavor.

Tossed and ready to eat.