Best Slow Cooked Albacore And Fresh Shell Bean Salad Recipes

MY FAVORITE ALBACORE TUNA SALAD

Steps:

• DRAIN 12 ounces solid white Albacore tuna; SET aside.
• CHOP all SALAD ingredients to specifications.
• WHISK the following DRESSING ingredients in a medium bowl: 1/2 cup real mayonnaise, 2 tablespoons fresh Meyer lemon juice, 1/2 teaspoon granulated sugar, 1/4 teaspoon coriander powder, 1/4 teaspoon freshly grated lemon zest, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon fine sea salt.
• STIR in the tuna; BREAK up tuna with a fork until desired consistency is reached (I like mine slightly chunky).
• FOLD in remaining SALAD ingredients until mixture is evenly blended (1/3 cup diced celery, 1/3 cup chopped dill pickles (Mt. Olive Zesty Garlic Dills), 2 tablespoons minced fresh baby dill, 2 tablespoons chopped red onion, 1 tablespoon snipped green onion tops, 1 tablespoon finely minced fresh flat leaf parsley, and 2 teaspoons imported non-pariel capers).
• SERVE on your favorite bread, or serve on a bed of lettuce, with vine-ripened tomatoes, ripe avocado, and a light Italian vinaigrette, garnished with a whole black olive and a sprig of fresh dill or parsley if desired; ENJOY!

SHELL BEAN SALAD

Steps:

• Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
• Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
• Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.

SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Steps:

• Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
• In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
• Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

FRESH SHELL BEANS WITH CARAMELIZED ONIONS AND SAGE

Steps:

• Slice the onions into thin slices.
• In large pot, heat the oil at medium-high heat. Add the onions; do not stir until onions start to brown.
• Lower heat and continue browning for about 20 minutes. You want the onions to brown evenly, but be careful they don't burn.
• Add carrots, celery, whole garlic cloves, and bay leaf. Cook for another five minutes.
• Add 1 teaspoons salt and pepper, beans, and enough water to cover everything by an inch. Bring to a simmer.
• Check beans after simmering 30 minutes; they should be almost soft.
• Cook another 10-20 minutes, or as needed. Remove from heat, drain, and reserve liquid. Remove carrots, celery, bay leaf, and garlic.
• Heat a saute pan over medium heat and add a tablespoon of olive oil. Add sliced garlic, anchovy paste, and roasted red peppers. Cook until garlic starts to brown.
• In a large bowl, combine garlic mixture, beans, sage, and one cup of reserved liquid. Season with salt and pepper.
• Serve with a first-rate crusty bread.

COOL BEANS SALAD

Steps:

• In a large bowl, whisk the first 8 ingredients. Add the remaining ingredients; toss to coat. Chill until serving.

SLOW-COOKED ALBACORE AND FRESH SHELL BEAN SALAD

Steps:

• Heat oven to 350 degrees. Cut the albacore into inch-thick slices and place them in a small ovenproof dish. Season generously with salt and pepper. Put the red pepper flakes and fennel seed in a mortar or spice mill and make a rough powder. Sprinkle over the fish. Add the garlic and rosemary. Add oil to a depth of 1/2 inch, barely covering the fish.
• Cover the dish and place in the oven for 10 minutes. Remove from the oven, turn the slices over, then return to the oven for another 10 minutes. The albacore should be cooked through, but barely. Let the fish cool in its dish, uncovered. Store the fish in its cooking juices in the refrigerator for up to a week. Bring to room temperature to serve.
• To make the salad, toss the peppers, onion, pepper flakes, vinegar, garlic and olive oil in a large serving bowl. Season well with salt and pepper and stir in the basil, mint or marjoram. Add the shell beans, draining them well first, and the cooked albacore, broken into large pieces, and mix together. Serve with hard-boiled eggs, if you like.