By Riki Shore
Sometimes you need shortcuts. I don’t like to do it, but this week I needed it.
I don’t know what it is about Daylight Savings Time. It’s only one hour, but every six months I feel like I’ve flown across the ocean and back. I stumble around the kitchen in the morning, but can’t get to sleep at night. I’m restless and antsy and unfocused.
On top of that, winter turned into summer here in North Carolina. The temps went up into the 80s and, for the first time in a couple of years, it was humid outside my house. I had forgotten how the humidity zaps your energy and makes your hair look bad.
No wonder I needed some help in the kitchen. Canned tuna? Check. Pre-washed salad greens? Got ’em. A hothouse cucumber? No problem. Antipasto from the grocery store? Umm, not usually, but this week? What the heck?!
In general, we follow a Paleo diet in our house. This means we don’t go out in search of gluten-free pancakes, rice or beans. We feel better keeping our diets low-carb: our energy is more consistent throughout the day, and we’re forced to eat more veggies, which ups our nutrition.
That said, we make some exceptions. We eat corn tortillas and rice about once a week. We’ve been known to pop some corn and toss it with butter, salt and shichimi togarashi. Stella cannot bear to give up toast, so she eats gluten-free toast (Glutino is her current favorite). And there are times when we choose to eat beans and legumes.
Gigandes, or giant white beans, are huge lima beans about an inch long and flat. In Greek they are called Gigandes and are often stewed in a tomato sauce.
The preparation I use in this salad is more Italian in flavor. The beans are cooked, then mixed with roasted red peppers and vinaigrette. They are sold this way at deli counters across the country. While not inexpensive (usually around $9 a pound), this antipasto mixes beautifully with canned tuna and will round out a lunch salad nicely, making you feel full and sated.
1 can yellowfin tuna in olive oil
3-inch piece of cucumber
2 cups salad greens
1/3 pound Gigande bean antipasto
Mustard Vinaigrette, to taste
1. Place the salad greens in a big bowl.
2. Thinly slice the cucumber and scatter it on top of the greens.
3. Scatter the antipasto on top of the cucumbers.
4. Drain the tuna and flake it with a fork into bite-size pieces. Add this to the salad.
5. Sprinkle a little salt and pepper, to taste. Toss with the mustard vinaigrette.