Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Tuna Pea Wiggle

Theoretically pea wiggle is served over noodles, hence the wiggle.  We like the biscuit version better.  We keep the name the same because Tuna Pea Biscuit just doesn’t sound right.

BISCUITS

3 cups flour

1 Tbsp baking powder

¾ cup Crisco

1 Tbsp sugar

¾ tsp cream of tartar

1 cup skim milk

¼ cup heavy cream

½ Tbsp lemon juice

Preheat oven to 450º.  Combine milk, cream and lemon juice, mix well and set aside.  In large bowl, combine flour, baking powder, sugar and cream of tartar; mix well.  Cut in Crisco with pastry cutter or fork until mixture resembles coarse crumbs.  Make well in center of mixture and pour milk in all at once.  Stir just until moistened.  Drop by ice cream scoops on lightly grease cookie sheet.  Bake 450º 12-14 minutes.

TUNA PEA WIGGLE

1½ cup skim milk

½ cup heavy cream

½ Tbsp lemon juice

2 Tbsp butter

2 Tbsp flour

½ tsp turmeric

Salt & pepper to taste

1 can tuna fish, drained

3 hard boiled eggs, sliced

1 cup frozen peas

Combine milk, cream and lemon juice, mix well and set aside.  In medium sauce pan melt butter over medium heat.  Stir in flour; pour in milk slowly, stirring vigorously.  Cook, stirring constantly until mixture thickens; add tuna, peas and eggs.  Sprinkle with turmeric.  Serve over biscuits or egg noodles if you prefer.

© Crackerberries 2011