Spanish Tuna and White Bean Salad with Marcona Almonds

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Remember when I was talking about the word 'salad' in THIS post?  Well, here is another delicious salad.  But the funny thing about this salad, it is served as a dip.  Does your brain hurt right now? Whether you serve it as a dip with pita chips or as a salad (on a bed of lightly dressed mixed greens is nice), it is quite tasty and quick to prepare. 

If you haven't tried or heard of Marcona almonds, you are in for a treat.  They are Spanish almonds that have become increasingly popular over the last couple years.  They are flatter in shape, a little sweeter and much softer in texture than regular California almonds, so please do not substitute.  They can easily be found at most grocery stores or gourmet food shops.

Here's a fun food fact and another etymology tidbit for you.  The word 'almond' is derived from the Ancient Greek word 'amygdala', the almond shaped portion of the brain. Now does your brain hurt?😜

Spanish Tuna And White Bean Salad with Marcona Almonds
makes about 6 cups

2 (4.5-ounce) cans oil-packed tuna, lightly drained
1 (15.5-ounce) can cannellini beans, rinsed and drained
2 cups chopped, jarred roasted red bell peppers
1 cup Marcona almonds, roughly chopped
1/2 teaspoon smoked paprika
1/2 cup chopped fresh flat-leaf parsley
2 Tablespoons Extra-Virgin olive oil
Kosher salt and freshly ground black pepper to taste

In a large bowl, combine tuna, beans, peppers, almonds, paprika, parsley and oil.  Season to taste with salt and pepper. Serve as a dip with pita chips or a salad over mixed greens.  Enjoy!

Source:Adapted from Holiday Entertaining, December 2013


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