Fagioli E Tonno Recipes

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD

Steps:

• Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
• Open the tuna and drain it of excess olive oil.
• Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
• Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Steps:

• Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

PASTA E FAGIOLI

Steps:

• In a large heavy pot, heat olive oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, celery, and carrots and cook for 3 minutes. Add dried basil, oregano, and red pepper flakes and toss to coat. Stir in tomatoes and stock and bring to a boil. Reduce heat and simmer for 30 minutes. If necessary add an additional cup of stock or water and stir in beans and tiny pasta. Simmer for 6-8 minutes or until pasta is tender. Stir in parsley and serve hot with grated Parmesan and ground black pepper.

PASTA E FAGIOLI

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

ANTIPASTI DI TONNO E FAGIOLI

Steps:

• Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
• Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
• Refrigerate for at least an hour before serving, but serve at room temperature.

TONNO E FAGIOLI (TUNA AND BEANS)

Steps:

• Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
• In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
• Sprinkle in the scallions, toss well, and serve.