This week's featured recipe and tips by:

Jenny Nichols


Culinary
Resource Center
Coordinator,
Central Market
Mill Creek

After realizing that cooking was what she did to cheer herself up after leaving her job in a law firm, Jenny changed course. She graduated from Seattle Culinary Academy at Seattle Central Community College and worked as both a line cook and a pastry chef at places like Macrina Bakery, Kaspar’s Restaurant and Nell’s Restaurant in Greenlake. She became culinary coordinator at Central Market Mill Creek in 2006. She is especially interested in local and seasonal cooking – and anything her children, born in 2006 and 2009, will eat!

A loaf of crusty bread, or some Naan bread (as pictured) and a crisp white wine.

This recipe can be made ahead without the arugula.  Add the greens right before serving.

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Recipe

Healthnotes®
Recipe

Tuscan Tuna Salad

Serves 4
VN:F [1.9.15_1155]
Rating: 5.0/5 (2 votes cast)

Ingredients

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  • 3 (6 ounce) cans oil-packed tuna
  • 1 (15 ounce) can cannellini or Great Northern beans, rinsed and drained
  • 1 cup cherry tomatoes, halved (quartered if large)
  • 1 small red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • Juice of 1 large lemon
  • Salt and freshly ground black pepper
  • 4 cups cleaned and stemmed arugula

Directions

Using a fork, gently break apart tuna into chunks (do not drain).
In a large bowl, toss tuna with beans, tomatoes, onion, olive oil and lemon juice. Season with salt and pepper.
Just before serving, fold in arugula and adjust seasoning to taste.

Recipe from Central Market Mill Creek - Culinary Resource Center
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