Ingredients
- 1 tablespoon olive oil
- 1 cup onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon fresh sage, finely chopped
- 1 cup white beans, cooked until very tender
- 2 tablespoons lemon juice
- 1 can ( 6 ounces ) oil-packed tuna
- Salt and pepper
- 10 croutons (large slices of toasted french bread)
- 10 small arugula leaves
- 10 strips of roasted red peppers
Directions
In a small skillet heat the oil, add the onion, and saute, stirring frequently, until soft, about 5 minutes. Stir in the garlic and sage, cook for 1 minute. Transfer to a food processor, add the white beans, lemon juice, tuna, and seasonings. Process until smooth. Spread on warm toast and garnish with arugula and pepper strips.
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By elliecooks
Chattanooga, TN
on April 26, 2012
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Economically tasty!! I used just regular Chicken of the Sea Albacore tuna and added a drizzle of olive oil. Grilled some buttered toast and it made a nice tuna salad sandwich with the arugula and the roasted red pepper strips.
By emilyh_11883294
Charleston, SC
on June 09, 2009
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How to continue to eat gourmet meals on a budget during the economic collapse: this recipe is IT! I've made it several times and used a half teaspoon dry sage most of the times I've made it. I'm making up another batch now (pressure cooking the beans first. YUM! Can't wait to have it with a nice glass of wine. It's a perfect summer or even year round dish. I can't believe nobody has reviewed it yet.
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