See the Recipe. Paolo Destefanis
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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.

White Bean, Tuna, and Red Onion Salad White Bean, Tuna, and Red Onion Salad
Italians use good-quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad.
Yield: serves 6

Ingredients

  • 4 cups cooked <a href=”https://www.saveur.com/article/Recipes/Tuscan-Style-White-Beans”>Tuscan-Style/ White Beans</a>
  • 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

Instructions

  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.

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