Mediterranean Tuna & White Bean Salad

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You may be guessing that I’m kind of obsessed with main-course salads these days. And I’d have to say that you’re right. I’ve never really been a sandwich-for-lunch kind of girl. So when we don’t have leftovers to heat up, I start digging in the pantry and the produce bins to come up with something interesting to eat.

My husband and I often share lunch, weather permitting, on a picnic table that is directly next to our vegetable garden. It’s kind of a charmed existence, really, especially because I actually love spending time with this man. (Good thing, since he’s worked from home for more than a decade.) Matt is my ever-eager taste tester on my lunchtime experiments. Sometimes my creations turn out okay (read edible), and sometimes they are exceptional. As was the case with this salad.

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It’s chock full of crunchy fennel & chard, rich oil-packed tuna and creamy white beans, and rounded out with some orange slices, olives and bright herbs. What is not to love about all that?

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After lunch, we often lay back on the benches, soaking up the California sunshine. And if we don’t doze off, we usually have a deep discussion…about what’s for dinner.

Article Courtesy:  Alison Needham