Top | Sides and Salads

White beans and tuna (Fagioli e tonno)

(recipe, Katie Hickey)

Introduction

This is a fantastic recipe for a warm tuna and bean salad.

Ingredients

1. ½ lb. dried cannellini beans,
2. soaked overnight
3. 6 Tbsp. extra-virgin olive oil
4. 2 Tbsp. red wine vinegar
5. 2 cloves garlic, minced
6. Kosher salt and freshly ground black
7. pepper, to taste
8. 2 Tbsp. roughly chopped flat-leaf parsley
9. 1 to 2 5.5 -oz. cans tuna in olive oil, drained

Steps

1. 1. Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, 45–50 minutes.
2. 2. Drain beans, reserving ¼ cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.