This Mediterranean dish combines two great brain foods, olive oil and omega-3-rich tuna, and gets a protein and fiber boost from the beans.
Ingredients
- 3 cups cooked white beans, such as cannellini or Great Northern beans, drained and rinsed if canned
- 1 cup diced celery hearts plus a few celery leaves for garnish
- 1 red bell pepper, stemmed, seeded, and diced
- 1 small red onion, finely sliced crosswise
- 1 clove garlic, finely minced
- 15 to 20 pitted brine-cured kalamata olives, halved
- 2 tablespoons minced flat-leaf parsley
- 4 to 5 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice or red wine vinegar, or more to taste
- Sea salt and coarsely ground black pepper
- Head of romaine lettuce
- 12 ounces tuna, either fresh and seared or the highest-quality canned, flaked
Directions
Step 1
In a mixing bowl, combine the beans, celery hearts, bell pepper, onion, garlic, olives, and parsley.
Step 2
Add the olive oil, lemon juice or vinegar, and salt and pepper to taste. Mix gently with a rubber spatula. Taste and adjust the seasonings, adding more olive oil, lemon juice or vinegar, salt, and pepper as needed.
Step 3
Rinse the romaine lettuce leaves, slice them into ribbons, and arrange in four salad bowls.
Step 4
Top with equal amounts of the salad mixture and the flaked tuna. Garnish with celery leaves and serve.
Yields 4 servings.