Saturday, February 12, 2011

Tuscan Tuna Bread Salad


¾ cup cherry tomatoes halved

1 -15 oz can of cannellini beans  rinsed  drained and rinsed

1 can of tuna drained

½ long baguette cut into cubes

 1 shallot diced

2 teaspoons Dijon mustard

1 tablespoon  balsamic vinegar

4 tablespoons olive oil

Salt and pepper

2 tablespoons of dried basil
Put the tuna, tomatoes, shallots, beans and bread in  a medium or large bowl and mix, in a separate bowl wisk together mustard, vinegar, olive oil, basil, and salt and pepper. Pour over other ingredients and mix well. Serve at room temperature . Serve over chopped Romain lettuce and fruit.