Wednesday, October 10, 2012

Shorter days... quicker meals.

There are lots of reasons to love fall - the cooler temperatures, the colorful leaves, the pumpkins, the sweaters, apple cider, boots - lots and lots of reasons. But I don't love that by the time we get home from work and cook dinner, it's too dark to go for a walk in the park. We can walk at the gym, but it's not nearly as satisfying as being out in nature, with the trees and wind and dappling light. We've been able to squeeze a few walks in by making some super-quick dinners, but with the whole Fall Back thing happening in a couple of weeks, even the quick dinners won't buy us any extra daylight.

That said, our current favorite super-fast meal is a white bean and tuna salad, inspired by one I found in a Nigella Lawson cookbook. It's a no-cook, toss-together-with-pantry-staples option on the evenings when we are short on time and/or short on thawed proteins.

Tuna and White Bean Salad
Adapted from Nigella Larson
Servings: 6

1 small red onion, finely chopped
Juice from 2 lemons
2 (14.5 ounce) cans white beans (like great northern or similar)
1 (8 ounce) can good quality tuna
2 tsp. olive oil
2 Tbsp. chopped parsley
Salt and pepper

Put the chopped onion into a bowl with the lemon juice and let it steep while you prepare the salad. Drain the beans and rinse them to get rid of any gloop, then put them in a serving bowl. Drain the tuna and flake it into the beans.

Add the olive oil to the onion and lemon juice and whisk it to make a dressing and pour this over the tuna and beans. Fork the salad through, seasoning with salt and pepper, and then scatter over the parsley.

I like to serve this salad on open-faced on sandwich thins with some fresh spinach. It's even better after sitting in the fridge overnight.


  1. This looks delicious. I will definitely be making this soon.

  2. It's so tasty, and great even a couple of days later.

  3. Just made this for dinner tonight. Definitely a keeper! Excellent recipe!