Cannellini Bean and Tuna Salad

A friend asked me the other day where I get the ideas for my recipes. Lucky for me I live in Portlandia where there is no shortage of foodie inspiration. If I have a whoa-Nelly eating epiphany while dining out, I jot down notes in my phone to remember the flavors. I then try to recreate the masterpiece at home and love the challenge of adding my own wholesome spin.

That’s how most of my recipes I share with you begin. But this week, I decided to go straight to one of the creators of some of Portland’s best dishes, and asked the uber-brilliant Cathy Whims, owner of both Nostrana, and Oven & Shaker and 5-time James Beard Award Finalist to share one of her healthy go-to recipes.

Cathy happily offered up the recipe for her salad of cannellini beans and albacore tuna conserva that’s a favorite on the menu at Nostrana.

At Nostrana the tuna is quickly seared over a flaming charcoal grill to maintain its beautiful rare flavor. For a stress-free weeknight meal, Cathy gives us her endorsement to use canned tuna, but only top-quality from Spain or Oregon.
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