Mar 8, 2010

White Bean and Tuna Salad (Fagioli e tonno)

Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.

Photo: Todd Coleman

1⁄2 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

1. 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 1⁄4 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.

SERVES 4