Italian ‘Fagioli e Tonno’

Italian ‘Fagioli e Tonno’

SheKnows
  • Prep: 12 hr 10 min
  • Cook Time: 50 min
  • Total: 13 hr
  • Serving: 4 Servings

‘Fagioli e Tonno,’ which translates into ‘white bean and tuna salad’ is a traditional dish made throughout central Italy where cannellini beans are plentiful. Serve with thick slices of Italian bread to soak up the wonderful olive oil-based sauce.

Ingredients

  • 1⁄2 pound dried cannellini beans, soaked overnight
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • Sea salt and freshly ground black pepper, to taste
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 1 5.5-ounce cans imported tuna in olive oil

Directions

  1. Drain and rinse the soaked beans and then place into a large pot over high heat; bring to a boil.
  2. Once boiling, reduce the heat to medium-low and simmer for 50 minutes. Drain the beans, reserving 1/4 cup of the cooking water, and then place into a shallow salad bowl.
  3. Place the oil, vinegar, garlic, reserved cooking liquid and the oil from the tuna into a bowl and whisk vigorously to combine. Pour the mixture over the beans, add a few pinches of salt and pepper and then toss to coat.
  4. Add the tuna and the parsley and gently toss once more to combine. Serve immediately.

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