SALAD: California Albacore Salad
1 lb. California albacore,* poached
2 15 oz. cans white beans, drained
1/2 cup red onion, minced
1/2 cup golden bell pepper, chopped
1/2 cup Italian parsley, chopped
1/2 cup oil-packed dried tomatoes, chopped
2 cloves garlic, chopped
1/2 tsp. black pepper
1/2 tsp. dry basil, chopped or
1 Tbsp. fresh basil, chopped
4 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
*Spanish mackerel or bonito also may be used.
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In a large bowl, break albacore into bite sized pieces. Add remaining
ingredients. Gently toss to combine flavors. Cover and refrigerate at
least 4 hours before serving.
Serves 6.
Chardonnay.
Nutrition (per serving): Calories
359; Protein 30.6 g; Carbo. 35.5 g; Fat 11 g;
Cholesterol 31.5 mg; Sodium 52 mg
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