Provencal Salad with White Beans and Tuna

Serve with French bread.

Provencal Salad with White Beans and Tuna
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 teaspoons olive oil
  • 1 leek
  • 2 celery stalks, julienned
  • 2 carrots, julienned
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 19 ounce can white kidney beans, drained and rinsed
  • ½ cup water or vegetable or fish stock
  • 1 pound fresh tuna, about 1 - 1½ inches thick
  • ¼ cup balsamic vinegar
  • 1 - 2 fresh tomatoes, diced
  • ¼ cup chopped fresh parsley or basil
  1. Trim the root off the leeks and remove all but 2 inches of the green part. Julienne and wash the remaining portion in several changes of hot water, being sure to get rid of any sand. Drain well in a colander.
  2. Heat a large non stick skillet over medium low heat and add 1 teaspoon olive oil. Add the leeks, celery, carrots, bay leaf and thyme and cook until the vegetables are soft, about 10 minutes. Add the beans and water or stock and cook about 5 minutes or until the beans are soft and heated through. Remove from pan and place on a large serving dish. Set aside and cover.
  3. In the same pan, heat 1 teaspoon olive oil over medium high heat and add the tuna. Cook for about 5 minutes per side or until desired doneness. Cut into large chunks and place over bean mixture. Sprinkle with balsamic vinegar, tomatoes and parsley or basil.