Italian ‘Fagioli e Tonno’

Recipe created by SheKnows on Mar 24, 2011
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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

Drain and rinse the soaked beans and then place into a large pot over high heat; bring to a boil.
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.
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.
Add the tuna and the parsley and gently toss once more to combine. Serve immediately.