fagioli e tonno (white bean and tuna salad)
No story to tell here - this isn't even my own recipe. I got it from a lady at our church last month. She brought it to a pot luck and I thought it was delicious and asked her if I could have the recipe. I wanted to post it here, so I wouldn't lose it - but if you think you might like it, too. Pinch Away. I'm sure Ms. Helena wouldn't mind a bit.
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yield
4 serving(s)
method
Stove Top
Ingredients For fagioli e tonno (white bean and tuna salad)
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½ lb. dried cannellini beans, soaked overnight
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2 cloves garlic, finely minced
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2 tbsp. red wine vinegar
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6 tbsp. olive oil
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kosher salt and freshly ground black pepper, to taste
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2 cans of tuna packed in olive oil, drained
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2 tbsp. roughly chopped flat-leaf parsley
How To Make fagioli e tonno (white bean and tuna salad)
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1Drain soaked beans, transfer to a large pot, and cover with water. Bring to a boil, reduce heat; simmer until tender (check water level occasionally and add more if beans aren’t always completely covered.
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2Beans can vary in the time needed to become tender, so keep checking after about 45 minutes – could take as long as an hour.
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3Drain beans, reserving 1⁄4 cup cooking liquid.
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4Whisk together oil, vinegar, and garlic in a bowl.
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5Combine vinegar mixture, beans, and reserved cooking liquid; season with salt and pepper; transfer to a bowl. Cover with plastic wrap and allow flavors to meld in refrigerator for at least 2 hours (overnight is best).
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6Drain and stir in parsley and tuna.
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7Suggestion: Serve in individual lettuce lined salad plates. Drizzle with a bit more olive oil, if desired.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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