Instructions: 1/) Rinse the canned beans gently under cool water and drain. 2/) Heat oil in a medium skillet to medium high. Add garlic and saute until golden. Add broth and bring to a boil. Reduce heat and simmer, reducing liquid somewhat. Stir in herbs and anchovy paste. Continue simmering until liquid is reduced to half. Add the rinsed beans and stir. 3/) Remove from heat and allow to cool. Season with black pepper and stir in vinegar. 4/) Arrange beans in a circle on a flat platter. Place mound of tuna in center of circle and garnish with whole sage leaves, if desired.

Serving Ideas : slice of sour-dough baguette; fruit

NOTES : Use fresh sage, if possible. Youll need about 6 leaves. Crumble 4 in the salad and snip 2 for topper. -Tom Ney, Mary Nagle

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