White Bean and Tuna Salad (Fagioli e tonno)

  • Serves

    serves 4


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


  • 12 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


Step 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.

Step 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.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.