Because of Katrina’s MS, I’m the chief cook and bottle-washer in the family, and there are two or three chef bloggers I follow. One is Dorie Greenspan, and yesterday she had a cheap, healthy, and quick recipe she developed for readers of Parade Magazine. We tried it for supper (I halved the recipe), and it was great, so I’m passing it on to you.
Tuna and White Bean ‘Waldorf Salad’
Two 6-oz. cans chunk tuna, drained and flaked
Two 15-oz. cans cannellini beans, drained, rinsed, and dried
3 stalks celery, sliced
1 red apple, cored and diced
1 small red onion, finely chopped
3 Tbsp chopped cilantro
One 12-oz. pack silken tofu, drained
1/2 cup light mayonnaise
1/4 cup cider vinegar
2 tsp curry powder
Salt and pepper, to taste
Toss the tuna, beans, celery, apple, onion, and cilantro together in a bowl. Puree the remaining ingredients—except the greens—in a blender or food processor. Mix the tuna salad and dressing together, season with salt and pepper, and spoon over greens.
Serves 6. Per serving: 330 calories, 31g carbs, 27g protein, 11g fat, 30mg cholesterol.