Insalata di Fagioli e Tonno (White Bean and Tuna Salad)

Insalata di fagioli e tonno

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.