White Bean and Tuna Salad (Fagioli e tonno)

Ingredients

• ¹⁄₂ lb. dried cannellini beans, soaked overnight
• 6 tbsp. extra-virgin olive oi
• 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 of tuna in olive oil, drained

Instructions

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.