Red cabbage salad with white beans and tuna
I have been watching Paper Chef for about a year now wanting to submit something and participate in this interesting event but then I either could not think up a dish I’d like to cook with the given ingredients or (most often) I just didn’t make it in time.
This time I made the dish. I am in time. Even tho it is last minute as always…
Many many thanks to Ilva (the mastermind behind Paper Chef by the way) who made it not too difficult for me to think of something to cook with her chosen ingredients: red cabbage, tuna and rosemary – oh and “something new”.
Well I’d say the something new part would be making a dish for Paper Chef this time. OK Ilva?
This is my submission:
Red Cabbage Salad with White Beans and Tuna
& Rosemary-Onion Bread
1 can tuna
1 medium white onion, cubed
red cabbage, sliced (about 1 handful)
rosemary scented olive oil
salt, pepper
balsamic vinegar
for the bread:
500 g white spelt flour
7 gr active dried yeast
10 gr salt
300 ml water
3 Tbs cubed onions
3 twigs rosemary, finely chopped
For the salad:
Saute the red cabbage in a little olive oil for about 5-10 minutes. It should still be “al dente” Let completely cool down. In a bowl combine, onions, white beans, red cabbage and stir until everything is well mixed. Combine salt, pepper, oil and vinegar to a nice salad dressing whisking them all together. I also added some of the chopped rosemary I had prepared for the bread. Drizzle dressing over salad and put in fridge for about 1 hour.
For the bread:
Combine all ingredients in the mixing bowl of your food processor and knead until a smooth elastic dough forms. Be careful to not overknead. Put in lightly oiled bowl and let rest in the fridge for about 16 hours.
remove from fridge, form dough and place in baking mat. Bake in preheated oven for about 35-40m minutes.
Do not forget to place a water bowl inside your oven or spray bread occasionally with water (I prefer the later).
It’s a very easy dish I think but I love it as a light dinner in the evening, because I can prepare it in advance and all I have to do when I come home from work is: Grab the bread dough put it in the oven and meanwhile let the salad come to room temperature: Viola! Dinner’s ready!!
The colors pop…and this looks amazing. I’d love to try this – the flavor combos sound delish.
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