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fagioli e tonno (white bean and tuna salad)

review
Private Recipe by
Renée G.
Uptown, AR

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.

yield 4 serving(s)
method Stove Top

Ingredients For fagioli e tonno (white bean and tuna salad)

  • 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

How To Make fagioli e tonno (white bean and tuna salad)

  • 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.
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