Here’s another quick and easy salad that I made with the homemade tuna in olive oil. I blanched some fresh “peanut beans” that we purchased in Benguet and cooled them. I suppose white beans soaked and boiled and cooled would work well for this recipe as well. in a salad bowl, I added the cooled beans, chopped tomatoes, sliced green olives, the beans, peeled shrimp (leftover from dinner the previous night), some flaked tuna, chopped Italian parsley and a lemon and olive oil dressing with lots of salt and freshly cracked black pepper. This dish was high in protein, filling and healthy. Add some greens such as romaine and arugula and it would contain more bulk and roughage. Serve slightly chilled with some good bread on the side. Less than 15 minutes to prepare (except for waiting for the beans to cool) and another good use of preserved tuna. With the remainder of the tuna, we made tunafish with mayonnaise sandwiches as well as other salads. :)
12 Responses
Nice :))
A very colorful dish. :)
this already is satisfying as a meal. . . yumm
healthy and yummy :D
Protein-rich indeed! I would eat something like this but increase the ratio of greens to the other ingredients.
i liiike very mucho!
yummy! :)
Can you tell us more about peanut beans. Wiki does not yield anything. Thanks.
brilliant dish!!!
Footloose, I found the “peanut beans” in Benguet. Will do a seperate post with photos of the uncooked beans, but to be honest, I don’t know much about them either…
Hi Market Man! I’m a Filipino athlete and I’ve been looking for recipes like these to help me with my high protein and vegetable diet. I looked around and found your blog. Thank you for sharing these with us. I’m so excited to start making some of your dishes, especially this one. Have fun in Venice! xx
Hi Marketman, I simply love your website! I am a writer and have been into food blogging too for a client. I get inspiration from your articles and pictures. yummy to look at and to read! Keep it up!