The Green Thumb (829 Montauk Highway, Watermill) has been open for a week now. I stopped there this morning to pick up some salad greens (10 cups for $4.50) from the green house and their sign made me wonder how much it would cost me to make a light dinner incorporating those greens. On to the IGA, where I bought two cans of tuna ($2.19 each for solid white; you could save some pennies by choosing light instead), a can of white beans ($1.19), a box of cherry tomatoes ($3.49--but I was only going to use half of the box), and a Blue Duck Bakery baguette ($3.99 and worth every penny). Not counting the oil, vinegar, and herbs (which I already had), the ingredients cost less than $15.00. Not too bad for a complete meal based on locally grown organic greens with locally baked artisan bread on the side.
Mediterranean Tuna and White Bean Salad
Makes 4 light main course portions
Warm up some crusty bread in a 350 degree oven for 5 minutes, slice, and serve alongside the salad, with extra olive oil for dipping.
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh oregano (or substitute basil or parsley if you like)
1/2 teaspoon salt
Ground black pepper
One can white beans, drained and rinsed
Two 5-ounce cans tuna, drained
1 cup cherry tomatoes, halved
10 cups mixed salad greens, washed and dried
1. Whisk together the oil, vinegar, shallot, oregano, salt, and pepper in a large bowl.
Add the beans, tuna, and tomatoes and toss to coat.
2. Divide the greens among 4 dinner plates. Top each one with a portion of the tuna and bean salad. Serve immediately.
