Geez. You're right. That was terrible, and I do apologize. But I also recommend this white bean salad wholeheartedly. It's packed with protein, which will help you make it through those longer workdays. Or, if you are lucky enough to spend your weekends wandering the idyllic landscape, it can power you through long walks in the afternoon sun. I don't often get the chance to use sage in my cooking and thus don't quite know what to do with it. This is a start. If you have leftover leaves from making this recipe, my suggestion is to follow my lead and fry them in butter as an accompaniment to your morning eggs. I'll try to stay on task here and point out that I've made a few adjustments to the recipe, which you can find here on Epicurious:
- As usual, I feel the recipe calls for far too much olive oil. I start with water-packed tuna and only add oil once all the other ingredients are mixed. I doubled the recipe and still only used about one tablespoon of [good] olive oil.
- Using the original portions, add at least one tablespoon of minced sundried tomatoes. I think their sweetness really balances the tang of the vinegar. To me they are so integral to the dish's success that I forgot they aren't included in the original recipe.
For musical accompaniment, slow down with Simon & Garfunkel's "Scarborough Fair." Here are those ingredients for your shopping list:
- 1 6 ounce can of tuna
- 2 tablespoons red wine vinegar
- 1/3 cup chopped red onion
- 3 tablespoons chopped fresh parsley
- 4 teaspoons chopped fresh sage, or 1 teaspoon dried sage leaves
- 2 cups cannelini beans, cooked
- 1 tablespoon minced sundried tomatoes