Warm White Bean and Tuna Salad with Shaved Fennel and Preserved Lemon
For some reason the last two weeks, I’ve hesitatingly been revisiting photos and videos from the beginning of the pandemic. It fills me with melancholy that I’ve been tentative to explore, but lately it’s also been met with a sense of nostalgia that I don’t yet fully understand.
Last night at a dinner party, someone else shared that they were feeling similarly. And then today NYT Cooking posted a photo of my Roasted Tomato and White Bean Stew, which came out March of 2020 and took off like a recipe of no other. And in turn, an Instagram friend DM’d me that she too had longing for those early days where she made the stew song with Cec on rotation. And again, I felt that pang. Anyone else have feelings about feelings? Let’s talk about it.
Today’s recipe isn’t a stew, but it does use white beans and you likely have everything at home to assemble it. It too would have been a good pandemic meal as it relies heavily on pantry ingredients. I tend to have preserved lemons in my fridge, but if you don’t, regular lemon rind will of course work.
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