Recipes Included On This Page Tuna and Flageolets Nicoise Tuna and Rice Two Hearts Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tuna and Flageolets Nicoise - Hay Day Recipe By : Hay Day Country Market Cookbook, by Kim Rizk Serving Size : 6 Preparation Time :1:15 Categories : Volume 2-2, Feb.'99 Beans Fish Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** DRESSING *** 1/2 cup extra virgin olive oil 1 1/2 tablespoons tarragon vinegar 1 tablespoon fresh lemon juice 1 1/2 tablespoons coarse mustard 1 shallot -- peeled and minced salt and black pepper -- freshly ground *** SALAD *** 1 cup dried flageolet beans -- rinsed and sorted 4 cups water 8 ounces fresh haricot verts or thin green beans -- trimmed 12 ounces water-packed solid white tuna -- drained 3 tablespoons capers (large) -- rinsed and drained 4 scallions -- rinsed and trimmed 1 tablespoon fresh thyme leaves 2 small Bibb lettuce heads -- leaves separated rinsed and thoroughly dried 6 hard-boiled eggs -- halved 2 large ripe tomatoes -- cut into wedges 1/2 cup Nicoise olives 1 pound baguette slices Fresh flageolets (tiny French kidney beans) are rarely available in the US but the dried beans are wonderful in European-style summer salads. Flageolets do not have to be soaked overnight. (White navy beans may be substituted, cooked al dente.) This recipe incorporates them in a traditional Salade Nicoise, which profits from being made ahead of time and needs only a baguette and a bottle of chilled Bandol to make a complete picnic. Update from Kim: Many restaurants in this country use seared fresh tuna in their Nicoise salads. Restaurants in Nice (France) are today using the canned variety. 1. Whisk together all the dressing ingredients except the salt and pepper, and set aside at room temperature for the flavors to develop. Before serving, season to taste with salt and pepper. (see alternative) 2. Place the flageolet beans in a medium size saucepan, and cover with the water. Bring to a boil, reduce the heat, and simmer gently until tender, 40 to 60 minutes. Drain. 3. While the flageolets are cooking, cook the haricots verts in boiling water until crisp-tender, 2 to 3 minutes. Drain, refresh under cold water and pat dry. Set them aside. 4. Combine the flageolets, tuna, capers, scallions, thyme, and haricots verts in a large bowl. Whisk the dressing and add to the salad, tossing gently and thorouthly. 5. Divide the lettuce leaves among individual plates, or arrange on one large serving platter. Top with the tuna and vegetables, garnish with the eggs, tomato wedges, and olives, and serve. EACH (without bread) 461 cals, 50% from fat, (26g total fat), 28g carbs, (7g fiber), 30g protein; with bread 668 cals, 28g fat. Analysis estimated by MasterCook. ALTERNATIVE: substitute a fat-free or low fat commercial salad dressing. Salad without the dressing 502 cals, 10g fat (18% cff). The "Hay Day" country market opened it's doors in 1978 as a farm stand in Westport, CT. It grew into a market that offers fruits and vegetables, as well as breads, cheeses, and prepared foods. Today there are more than a dozen Hay Day locations across the East Coast. Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen. The HAY DAY COUNTRY MARKET COOKBOOK was published (ppr) by Workman Publishing, New York (1998) ISBN 0-7611-0025-3 Pat's Note: Toss tuna, white beans and green beans together with a mustardy vinaigrette and serve it with French bread and voila! instant picnic. anywhere. Most of the fat comes from the dressing. Contributed to FareShare, February 27, 1999, Y2V2-22 PatHanneman at kitpath@earthlink.net http://home.earthlink.net/~kitpath/web/mstrcook.htm Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 5511 0 32832 0 5553 2478 0 0 2243 0 0 0 * Exported from MasterCook * Tuna and Rice Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Fish Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 oz. tuna 1 can cream of mushroom soup 1 can cream of chicken soup 2 c. water 1/2 c. rice (raw -- white) 1/2 c. celery Combine all ingredients. Pour in 8x12 inch baking dish. Sprinkle with 1 1/2 cup crushed potato chips. Bake at 350F for 1 1/4 hours. Contributed to FareShare, February 1, 1999, Y2V2-1 Connie Garlitz at CGarlitz@aol.com Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : Connie**Pantry meal**CGarlitz@aol.com * Exported from MasterCook * Two Hearts Salad Recipe By : Jennie B Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 2-2, Feb.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can artichoke hearts, -- drained 1 can hearts of palm, -- drained 8 cherry tomatoes 16 black olives, -- pitted 1/4 cup vinaigrette Lettuce, watercress or other greens Drain and rinse the artichoke hearts and hearts of palm. Cut the artichoke hearts into quarters (if they are not already cut) and slice the hearts of palm into 1/2 in (1 cm) rounds. Combine the artichokes, hearts of palm, tomatoes and vinaigrette in a bowl and toss gently so as not to separate the hearts of palm into individual rings. Serve on bed of watercress or lettuce. Contributed to FareShare, February 2, 1999, Y2V2-2 Jennie at BarFav@aol.com Formatted in MasterCook by Art Guyer, thepoint@beachlink.com Subscribe to this list at http://fareshare.tripod.com - - - - - - - - - - - - - - - - - - NOTES : (This actually will serve more than four. The leftovers will keep well for several days in the refrigerator)