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White Bean Salad with Fresh Tuna Confit

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Salad, Seafood 2 comments

Jay was here for dinner tonight. We had a busy weekend and I didn’t feel like making anything fancy, so we had the bean and tuna salad again. Jay liked it a lot.

  • White Bean Salad with Fresh Tuna Confit (Fine Cooking #46, September 2001, p. 69)
  • Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)

Wine: Ridge 2000 Lytton Estate Grenache (California). Not the best pairing for the meal, but I opened it mainly because I wanted a glass of wine before dinner. Wow, it is a really nice wine. Fruity with balance, nice tannins.

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2 Comments

  1. Amy
    October 24, 2003 at 8:37 am

    Jay liked it a lot.

    Yeah, I guess so! He said “It was quite good (yummy).”

  2. Sheri
    October 24, 2003 at 9:34 am

    My secret food spy! I poached tuna again yesterday, and Larry is asking for bean salad again.

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