Insalata Di Fagioli E Tonno (Bean and Tuna Salad) 3 c Water
1/2 lb Dried white kidney, Great Northern or navy beans*
1/3 c Olive oil
3 Tb red wine vinegar
1 t Salt
Freshly ground pepper
1 md Spanish, Bermuda or red onion, thinly sliced
1 cn (6 1/2 oz) tuna, drained
Snipped parsley
* 2 cans (15-20 oz each) cannellini or other white beans, drained,
can be substitued for the cooked dried beans Heat water and beans to
boiling; boil 2 minutes. Remove from heat; cover and let stand 1
hour. Add enough water to cover beans if necessary. Heat to boiling;
reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours (do not
boil or beans will burst). Drain and cool. Mix oil, vinegar, salt and
pepper; pour over beans and onion in shallow glass or plastic dish.
Cover and refrigerate, stirring occasionally, at least 1 hour.
Transfer bean mixture to serving platter with slotted spoon. Break
tuna into chunks; arrange on bean mixture. Sprinkle with parsley.
Insalata Di Fagioli E Tonno (Bean and Tuna Salad) printer friendly version located here. (Just the recipe. Nothing else.)
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