1 pound California albacore, * poached
2 (15-ounce) 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 teaspoon black pepper
1/2 teaspoon dry basil, chopped
OR
1 tablespoon fresh basil, chopped
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Servings: 6
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.
Notes: *Spanish mackerel or bonito may also be used.
Suggested Wine: Chardonnay
2 (15-ounce) 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 teaspoon black pepper
1/2 teaspoon dry basil, chopped
OR
1 tablespoon fresh basil, chopped
4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Servings: 6
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.
Notes: *Spanish mackerel or bonito may also be used.
Suggested Wine: Chardonnay
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