White Bean and Tuna Salad (Fagioli e tonno)

Name: White Bean and Tuna Salad (Fagioli e tonno)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 lb. dried cannellini beans, soaked overnight; 6 tbsp. extra-virgin olive oi; 2 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste; 2 tbsp. roughly chopped flat-leaf parsley; 1-2 (5.5-oz.) cans of tuna in olive oil, drained

Serves
serves 4

TODD COLEMAN

Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this dish.

Ingredients

¹⁄₂ lb. dried cannellini beans, soaked overnight
6 tbsp. extra-virgin olive oi
2 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste
2 tbsp. roughly chopped flat-leaf parsley
1-2 (5.5-oz.) cans of tuna in olive oil, drained

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Instructions

Step 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.

Step 2

Drain beans, reserving 1⁄4 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.

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.
Drain beans, reserving 1⁄4 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.