Monday, May 11, 2009

Tonight's (Cheap) Dinner

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.


  1. Four dinner plates? I long for the day when my kids eat "grown-up food" consistently.
    Loving the blog Lauren! I'm off for some of those farm fresh eggs. Once you start you can never go back to the super market variety......ever.

  2. Thanks for reading, Lindsay! Bette says her favorite thing to do with the eggs is to fry one and then just slide it onto a plate of salad greens, so the yolk becomes the dressing. I'm going to do that tomorrow, but also fry up some pancetta first, and mix the salad with the warm pancetta bits (and some fat) and some wine vinegar before topping with the egg. Getting hungry just thinking about it.