From Camilla Trinchieri:
Since I’m going to Sicily, I’m including the recipe for a salad that I ate for lunch in the town of at Villa Armerina (famous for a it’s Roman mosaics) many years ago.
Sicilian Good Fish Salad For 4 servings
1 19 oz. can of cannellini (navy) beans
1 15 oz. can of corn kernels
1 heart of celery sliced very thin--about two cups
1 bunch scallions sliced--green part included
1/2 red pepper diced very small--for color
3 hearts of palm sliced (optional)
1 1-inch fresh tuna steak
or two cans of water-packed light meat tuna
4 large basil leaves
1 1/2 tbsps. balsamic vinegar or 1 tbsp. lemon juice
4 tbsps. extra virgin olive oil
salt and pepper to taste
1 clove minced garlic
Drain the beans and the corn and out in a serving bowl.
Add the vegetables.
If using tuna steak, brush it with oil and sear it on a very hot skillet three minutes per side. Let cool, slice and add to bowl.
If using canned tuna, drain and add.
In a small bowl mix salt, pepper and garlic with lemon juice or vinegar.
Add olive oil.
Whip together well, pour into serving bowl and gently mix all the ingredients.
Serve at room temperature with hearty bread and chilled white wine.
Buon appetito and ciao for now.