Tuna and Bean Salad (insalata di Fagioli e Tonno)

 

Everyone loves this dish and the flavour improves overnight so you can make it in advance. This is a very tasty, healthy salad which can be made quickly mostly from ingredients you might have in your cupboard. The best is to make this recipe with dried beans which have been cooked but it takes a bit of preparation so if you have only started to look at the recipe the day you want to make it then don’t worry, there are substitutes (see variations below).

What you will need

300 grams dried cannellini or borlotti beans* (cannellini beans are prettier)

1 sprig rosemary

5 garlic cloves, skin removed and bruised

170 milliliters best quality extra virgin olive oil

4 sage leaves, finely chopped or bay leaves, whole

1/2 medium red onion, outer leaves removed, ends cut, and sliced paper thin or 1 green onion, finely sliced

ice

60 milliliters vinegar - any kind

1 tin or jar (150 grams drained weight) good quality tuna packed in olive oil, oil drained and discarded

15 grams flat-leaf Italian parsley, washed, dried, leaves removed and finely chopped

10 leaves of basil, washed, dried, finely sliced

1 celery stick, washed, ends cut and finely sliced (optional)

3 tomatoes, cored, washed and cubed into 1.5 cm cubes (optional)

1 teaspoon red wine vinegar

sea salt

freshly ground black pepper

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