Tuna and flageolet bean salad with garlic scapes

Delight in the delicious flavors of tuna and flageolet beans combined with aromatic garlic scapes in this refreshing and nutritious salad.

Ingredients:

• about 2 cups of flageolet or white beans (from ¾ cup dried)
• six ounces of tuna canned in olive oil
• about six garlic scapes (optional)
• 2T olive oil
• several sprigs of fresh dill, chopped
• juice of one lemon
• salt and pepper to taste

Instructions:

1. If you are using dried beans, begin by cooking them until they are soft. Make sure to drain them thoroughly and set them aside. Ideally, try to incorporate them into the salad while they are still warm. If using canned beans, you can warm them briefly before adding them to the salad.
2. Cut the garlic scapes into small pieces, about a quarter-inch in size. Heat the olive oil in a pan over medium heat, then add the garlic scapes. Cook them gently until they are tender, which should take approximately a minute or two.
3. In a large bowl, squeeze the lemon juice. Mix in the dill, garlic scapes, and warm beans. Stir in the tuna from the jar or can, breaking it up with a fork as you add it. Include the oil from the tuna packaging. Toss the salad thoroughly, adjusting the seasoning with salt and pepper as needed before serving.

Summary:

• Calories: 3174 kcal
• Fat: 184 g
• Protein: 105 g
• Carbs: 301 g
• Potassium: 8007 mg
• Magnesium: 815 mg