Top | Sides and Salads

White beans and tuna (Fagioli e tonno)

(recipe, Katie Hickey)


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


  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


  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.