{"id":4054,"date":"2015-04-23T05:37:14","date_gmt":"2015-04-23T05:37:14","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=4054"},"modified":"2015-04-23T05:37:14","modified_gmt":"2015-04-23T05:37:14","slug":"cannellini-bean-tuna-red-onion-and-rosemary-salad","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=4054","title":{"rendered":"cannellini bean, tuna, red onion, rosemary salad"},"content":{"rendered":"

\"cannellini_tuna_red_onion\"<\/a><\/p>\n

This room temperature main course\u00a0salad is one of our safe dishes<\/em>, meaning that it’s one of the ways we still get to eat healthily at home, even if\u00a0we return to the apartment very late (last night it was the\u00a0Henry Kaiser\/Weasel Walter Large Ensemble at JACK<\/a>). It’s another one of\u00a0Mark Bittman’s 111 Quick Meals<\/a>\u00a0, entr\u00e9es which can be prepared – optimistically – in ten minutes or less. \u00a0Two months ago I wrote about what I could describe as\u00a0our most popular winter<\/em> choice<\/a> from among the list. \u00a0In fact however, either meal is suitable for any season, and each is\u00a0as\u00a0delicious as it is\u00a0quick and easy.<\/p>\n

The better the beans, and the oil-packed tuna, the better the salad; I’ve used many different brands of beans, but this time I used Whole Foods’ ‘365’. \u00a0The tuna was from\u00a0Tonnino tuna<\/a>\u00a0(I don’t remember where I had picked up the jar). \u00a0I also used onions\u00a0from John D. Madura Farm, and rosemary from Phillips Farm.<\/p>\n

The New York Times\u00a0kitchen\u00a0wizard would almost certainly approve of any sensitive alteration, even if it might add a minute or two to the timetable. \u00a0That could mean including some salad greens placed under or tossed\u00a0with the bean-tuna mixture, and I’ve occasionally\u00a0added dried red pepper flakes, or halved ripe cherry tomatoes. \u00a0This time\u00a0I passed on greens, chiles, or\u00a0tomatoes, and I saved us a couple of minutes.<\/p>\n