Insalata di Fagioli e Tonno (White Bean and Tuna Salad)
Insalata di fagioli e tonno traces its origins to Tuscany where beans are so beloved that Italians often refer affectionately to Tuscans as mangiafagioli (bean-eaters). Dried white cannellini beans, soaked and boiled, yield the best texture, but for a quick, casual meal, canned beans can be used instead. The solid tuna should ideally be soaked in olive oil; brands from Italy and Spain are recommended for their quality and flavor. Traditionally a summer appetizer, this robust bean and tuna salad can also be served as a light meal. Recipe Servings: Serves 3–4
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1/2 lb (225 g) dried cannellini beans, soaked overnight, and drained
- 1 can (5 oz/140 g) solid tuna in olive oil, drained
- 6 Tbsp (90 ml) extra virgin olive oil
- 2 Tbsp (30 ml) lemon juice
- 1/2 cup (75 g) red onion, finely chopped
- 2 Tbsp (30 ml) flat-leaf parsley, roughly chopped
- salt to taste
- Freshly ground black pepper to taste
Directions
- Place beans in a pot and cover with water. Bring water to a boil, reduce heat to medium-low and simmer for around 45 minutes, until beans are tender. Drain and set aside.
- In a salad bowl, whisk together olive oil and lemon juice. Stir in beans, red onions, 1 tablespoon (15 ml) of parsley, and salt and pepper to taste. Gently mix ingredients until blended.
- Top with tuna chunks and garnish with remaining chopped parsley. Serve at room temperature or chilled.
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