Beans with Tuna

Beans with Tuna

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Beans with Tuna
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Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
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Instructions
  1. Heat three tbsp. of oil in a heavy bottom skillet. Add garlic and sage sprig and cook over low heat until the sage starts to sizzle. Remove the garlic and discard. Drain the liquid from the cannellini beans and add cannellini beans to the skillet. Cook for one minute and add water. Season with salt and pepper.
  2. Cook until all the liquid has been absorbed. Remove and discard the sage. Pour the beans into a bowl and set aside to cool.
  3. Flake the tuna, removing any excess oil from the can. Gently mix in the tuna while the beans are still warm. Sprinkle with fresh sage, drizzle with olive oil and serve.
Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.

Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.

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Orzo Pasta Salad with Feta Cheese, Cherry Tomatoes and Fresh Basil.
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Course Salads
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 1 cup Preferisco Orzo
  • 1 14 oz can Bonta Whole Artichoke Hearts, drained well and sliced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 to 2 Garlic Cloves, crushed
  • 8 to 10 Cherry Tomatoes, each halved or quartered
  • 1/4 cup Fresh Basil, chopped
  • 1/3 cup Italissima Pitted Black Olives, coarsely chopped
  • 125 grams Italissima Feta Cheese, crumbled
  • to taste Italissima Sea Salt
  • to taste Merchants Spice Fine Pepper
Course Salads
Keyword Olive Oil, Pasta
Servings
Ingredients
  • 1 cup Preferisco Orzo
  • 1 14 oz can Bonta Whole Artichoke Hearts, drained well and sliced
  • 3 tbsp Preferisco Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 to 2 Garlic Cloves, crushed
  • 8 to 10 Cherry Tomatoes, each halved or quartered
  • 1/4 cup Fresh Basil, chopped
  • 1/3 cup Italissima Pitted Black Olives, coarsely chopped
  • 125 grams Italissima Feta Cheese, crumbled
  • to taste Italissima Sea Salt
  • to taste Merchants Spice Fine Pepper
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Instructions
  1. In a large six to eight quart pot, bring the lightly salted water to a boil. Add Preferisco Orzo and cook it according to the directions on the package until al dente. Drain well in a colander and rinse under cold water, then drain again. Meanwhile, whisk together the lemon juice, Preferisco Extra Virgin Olive Oil, fresh garlic, Italissima Sea Salt, and Merchants Fine Pepper in a large bowl. Add the Orzo to dressing and toss. Let orzo come to room temperature. Add the remaining ingredients of Bonta Artichokes, cherry tomatoes, Italissima Olives, and Italissima Feta Cheese and once doing so, toss to combine. Cover and refrigerate until ready to serve. Gently toss the salad again just before serving.