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Author Notes: Tinned mackerel fillets and white beans spiked up with lemon, olives and feta make for a nice lunch. Good quality tuna packed in oil could certainly be substituted but I like the mellower flavor of the mackerel packed in oil. Serve this in pita pockets, on lettuce or just on its own for a satisfying meal. —inpatskitchen
Makes about 4 servings
- 3 cups cooked white beans (Great Northern or Canellini work) or 2 14 to 15 ounce cans, drained and rinsed
- 2 4 ounce tins of mackerel fillets packed in oil (I used Roland brand)
- 1/4 cup finely diced red onion
- About 15 Kalamata olives, halved
- About 12 grape tomatoes, halved
- 3/4 cup extra virgin olive oil
- Juice of one lemon
- 1 large garlic clove
- 2 teaspoons fresh minced rosemary
- 1/2 teaspoon salt
- 3/4 cup chopped flat leaf parsley
- Salt and pepper for seasoning
- Crumbled feta cheese for serving (about 1/2 cup or more if you like)
- Combine the beans, onion, olives and tomatoes in a medium mixing bowl. Set aside.
- In the bowl of a mini food processor add the olive oil, rosemary, garlic clove, salt and lemon juice. Drain the oil from the tinned mackerel and add also. Process until smooth.
- Break the mackerel fillets into medium chunks and gently stir them into the beans. Stir in the chopped parsley. Refrigerate for about an hour.
- When ready to serve, adjust to taste with salt and pepper. Top each serving with the crumbled feta.
- This recipe was entered in the contest for Your Best Canned Fish Recipe