White Bean and Tuna Salad
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish. See this Recipe. Todd Coleman
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Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.

White Bean and Tuna Salad (Fagioli e tonno) White Bean and Tuna Salad (Fagioli e tonno)
Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.
Yield: serves 4

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.

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