Tuna & White Bean Salad with Pesto Crostini

I spent a few hours on Christmas day sitting in front of the fireplace with my new 12 Best Foods Cookbook. Now that we’re back in Japan, it’s been a fun challenge to think of new recipes that use these foods. Of course before we got the book we used tomatoes, broccoli, blueberries, onions, walnuts, sweet potatoes, soy, oatmeal, black beans, salmon, spinach, and chocolate (some more than others), but now we have some extra motivation to eat healthier in 2008. Since onions are most beneficial eaten raw, I wanted to incorporate them into a vinaigrettey tuna salad. Adapted from the nest.com.

1 can cannellini beans, rinsed and drained
1/2 TBS. extra virgin olive oil
2 cans of tuna, drained (in Japan, they’re only 80 grams each)
1/2 a red onion, sliced
a handful of chopped fresh basil
1 TBS. fresh lemon juice
salt & pepper to taste

• Combine the beans and olive oil in a large bowl and mix well.

• Add the tuna, onions, basil, lemon juice and salt and pepper; mix to combine.

• Serve with toasted baguette slices with a dollop of pesto. Serves 2.