The Great Bam-bean-o Toast (with tuna)
This is an example of a healthy and flavorful lunch that can be made with mostly pantry ingredients, and doesn’t require a lot of time to make. Start with a quick pickle of shallots (sounds more complicated than it is) then blend together some herbs and garlic to make a bright herb paste that will leave you with some leftovers to drizzle on eggs the next morning. ;) Toss the beans in some coriander and salt then toss in the herb paste. Assemble your bean and tuna on top of a crispy pan fried slice of sourdough and you’ll be in bean and tuna heaven.
Recipe by: Tierney Larson
servings: 4 (if your bread slices are big you might need to double the tuna and beans)
ingredients:
1 medium shallot thinly sliced
1 lemon juiced
kosher salt
a pinch of white sugar
2 small bunches of cilantro, bottoms trimmed (keep all the leaves and tender stems)
1 small punch of flat leaf parsley, bottom trimmed
1 garlic clove
1/2-3/4 cup Extra virgin olive oil
1 can of oil packed tuna
1 can of cannellini beans rinsed and drained
1/2 tsp ground coriander
4 slices of sourdough or any hearty bread
2 tbl of capers for topping
In a small bowl, toss the shallot, lemon juice, a pinch of kosher salt and a pinch of sugar together and let pickle while you do the rest.
Put the cilantro, parsley, garlic, and a pinch of salt and pepper in the food processor and pulse until combined, then with the processor running, drizzle in the olive oil until it starts to come together into more cohesive paste (like a pesto). Add a drizzle of the pickling liquid or a squeeze of lemon to brighten it up and taste, adding salt and pepper if necessary.
In a medium pot heat the beans and a small splash of water over medium heat until heated through, empty them into a medium sized bowl and toss with the coriander and 1/2 tsp of kosher salt. Add about 2 tbl of the herb paste to the beans and toss gently. The beans should be covered in the herbs, add more to taste and save the rest (of the herb paste).
In a large skillet or cast iron pan, heat 2 tbl of olive oil over medium heat until shimmering, add the sourdough slices 2 at a time (or as many as you can fit without overcrowding) and toast one side of the slice until deeply golden.
To assemble, place the toast toasted side up on a plate, sprinkle with a bit of kosher salt, top with the beans, then the tuna, then the shallots and a drizzle of the pickling liquid. Then top with some capers and enjoy!
