White Bean and Tuna Salad (Fagioli e tonno)
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Enlarge Image Credit: Todd ColemanSERVES 4
Ingredients½ lb. dried cannellini beans, soaked overnight
6 tbsp. extra-virgin olive oil
2 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped flat-leaf parsley
1-2 5.5-oz. cans tuna in olive oil, drained
Instructions1. Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, 45–50 minutes.
2. Drain beans, reserving ¼ cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.