RECIPE: Tuna & Bean Salad

Tuna and salad served with French bread. Electronic image by Ron Flaviano for ‘Homeplate.’

Tuna and salad served with French bread. Electronic image by Ron Flaviano for ‘Homeplate.’

Recipe by Mitch Lynch.


2 cans Italian tuna in olive oil

1 19-ounce can cannellini beans, drained and rinsed
2 tablespoons chopped cilantro or Italian flat leaf parsley
1 lb. fresh arugula, rinsed and dried
1/2 red onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon salted capers
sea salt
black pepper


In a large bowl, whisk together oil and balsamic vinegar. Add onion, garlic, cilantro, beans and tuna. Carefully combine as not to break up the tuna. Add arugula and toss carefully to combine. Refrigerate for 1 hour. Serve on chilled plates with crusty French bread.Optional: Mash one anchovy into the olive oil and vinegar before adding the other ingredients.

ABOUT MITCH LYNCH – New Jersey native Mitch Lynch comes to the “Homeplate” with impressive kitchen credentials. While earning a chef’s apprenticeship at the Breakers Hotel in Palm Beach, Fla., Mitch studied under classically trained European chefs. During this American Culinary Federation apprenticeship, he learned the cooking styles of many different countries.  Mitch and his wife, Patricia Tinkler, own Friends Roastery in downtown Salem, where he is chief baker and coffee roaster. He is also a certified fitness and diet coach.

© 2012 The Metro Monthly. All rights reserved.

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