Navy Bean Tuna Salad

From December 2012

Navy Bean Tuna Salad

Dry Navy Beans (1/2 bag), or any white bean will do

A nice chunk of fresh tuna (bake on 375 for 15-20 minutes depending on taste)

1 stalk celery (diced)

¼ of a small onion or a bunch of green onion (diced)

4 Tbsp oil

1/8-1/4 cup of lemon juice (I love lemon, I use the latter)

A pinch of each:

Minced garlic

Cilantro bunch

Basil

Adobo seasoning

Crushed red peppers

Onion powder

Sea salt

Black pepper

Lemon pepper

Wash the beans, put in a pot and cook for 3 hours. Rinse well (no more foam) and put in fridge to cool. I do this the night before and cool overnight (or you could take the easy way out and buy 2 cans of white beans, rinse well and cool. (cooling the beans makes them stiffer and they don’t mush together while mixing).

In a small bowl (I use a coffee mug) put oil, lemon juice and seasonings. Whip with a fork or whisk. Pour over cooled beans.

Fluff tuna with a fork and put in the bean bowl. Add celery and onions.

Marinate in fridge for a couple hours. I like mine over a bed of greens or leaf spinach, but its good as is too. Then…..eat it!