Italy Insalata di Fagioli e Tonno (Tuna and Bean 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, and 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.
Prep Time
5 minutes
Cook Time
50 minutes
Total Time
55 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
½ lb (225 g) dried cannellini beans, soaked overnight, and drained- 6 Tbsp (90 ml) extra virgin olive oil
- 2 Tbsp (30 ml) lemon juice
- 2 Tbsp (30 ml) flat-leaf parsley, roughly chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 can (5 oz/140 g) solid tuna in olive oil, drained
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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