The Antipasto Meal

Tuna-bean salad is a popular antipasto in Italy. Since returning to California after 15 years in Rome, a friend of mine has put her own spin on the dish by increasing the portion size and serving it as a quick, cool dinner on summer evenings.

She typically serves the salad in shallow bowls, but it can also be spooned onto plates lined with greens. If you think of it, refrigerate the cans of cannellini beans ahead of time; chilled beans are less likely to break apart when tossed with the other ingredients.

Accompany this light entree with bruschetta, plain or topped with very ripe chopped tomatoes. Bruschetta is normally cut from a large round loaf of Italian bread, grilled over charcoal, rubbed with garlic and then drizzled with olive oil. When you don’t have time to fire up the grill, our speedy sourdough baguette version isn’t a bad substitute.

Menu (30 MINUTES OR LESS)

Tuna-Cannellini Salad

Quick Bruschetta

Coffee or Espresso

Biscotti

TUNA-CANNELLINI SALAD

2 (15-ounce) cans cannellini beans, preferably chilled ahead

1 (12-ounce) can water-packed solid white tuna

5 tablespoons minced red onion

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

Salt

Freshly ground pepper

Salad greens, optional

Rinse beans with cold water and set aside to drain.

Drain tuna. Turn into bowl and break up with fork. Add beans and 4 tablespoons onion. Drizzle with olive oil and vinegar and gently toss. Season to taste with salt and pepper and toss again.

Serve in shallow bowls or on plates lined with salad greens. Garnish with remaining 1 tablespoon onion.

4 servings. Each serving:

351 calories; 1,115 mg sodium; 15 mg cholesterol; 8 grams fat; 33 grams carbohydrates; 36 grams protein; 2.14 grams fiber.

QUICK BRUSCHETTA

1 sourdough baguette

2 cloves garlic, halved

3 tablespoons extra-virgin olive oil

Cut baguette into quarters. Slice each quarter horizontally in half. Broil cut surfaces until lightly browned, about 3 minutes.

Rub toasted surfaces with garlic and drizzle with olive oil.

Variation: Top with chopped tomatoes.

4 servings. Each serving:

279 calories; 376 mg sodium; 0 cholesterol; 10 grams fat; 39 grams carbohydrates; 5 grams protein; 1.27 grams fiber.

COUNTDOWN

20 minutes before: Rinse and drain beans. Drain tuna.

15 minutes before: Chop onion and make salad.

10 minutes before: Slice bread and toast.

5 minutes before: Rub bread with garlic and drizzle with oil.

Just before serving: Spoon salad into shallow bowls.

INGREDIENTS

STAPLES

Garlic

Extra-virgin olive oil

Red onion

Pepper

Salt

1 (12-ounce) can water-packed solid white tuna

Balsamic vinegar

SHOPPING LIST

1 dozen biscotti

2 (15-ounce) cans cannellini beans

1 sourdough baguette

1 (6-ounce) package salad greens, optional

* Kotobuki plates from Bristol Kitchens, South Pasadena.