Fagioli e Tonno (White Bean and Tuna Salad)

Renée G.

By
@ReneeCooks

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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Rating:

Comments:

Serves:

4

Method:

Stove Top

Ingredients

½ lb. dried cannellini beans, soaked overnight
2 cloves garlic, finely minced
2 tbsp. red wine vinegar
6 tbsp. olive oil
kosher salt and freshly ground black pepper, to taste
2 cans of tuna packed in olive oil, drained
2 tbsp. roughly chopped flat-leaf parsley

Directions Step-By-Step

1
Drain 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.
2
Beans can vary in the time needed to become tender, so keep checking after about 45 minutes – could take as long as an hour.
3
Drain beans, reserving 1⁄4 cup cooking liquid.
4
Whisk together oil, vinegar, and garlic in a bowl.
5
Combine 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).
6
Drain and stir in parsley and tuna.
7
Suggestion: Serve in individual lettuce lined salad plates. Drizzle with a bit more olive oil, if desired.

About this Recipe

Course/Dish: Salads
Main Ingredient: Beans/Legumes
Regional Style: Italian