White Bean, Tuna, and Red Onion Salad

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Source: Saveur
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White Bean, Tuna, and Red Onion Salad View Gallery Photo: Paolo Destefanis
(Fagioli, Tonno, e Cipolle)

SERVES 6

Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Water-packed tuna will taste insipid.

4 cups cooked Tuscan-Style White Beans
2  6-oz. cans olive-oil-packed tuna, lightly drained
1 medium red onion, halved and thinly sliced
Fruity extra-virgin olive oil
Freshly ground black pepper

1. Place beans in a large serving bowl, and add tuna. Break up tuna with a wooden spoon. Scatter red onion over tuna; then drizzle with oil, and season generously with pepper.

This article was first published in Saveur in Issue #46