Italian ‘Fagioli e Tonno’

Italian ‘Fagioli e Tonno’

  • 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.


  • 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


  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.


Comments on "Italian ‘Fagioli e Tonno’"