White Bean And Tuna Salad Fagioli E Tonno Recipes

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

WHITE BEAN & TUNA SALAD

Steps:

• Rinse and drain beans.
• Drain and flake tuna.
• Combine all ingredients.
• Refrigerate.

TONNO E FAGIOLI (TUNA AND WHITE BEAN SALAD)

Steps:

• I • Soak beans in a large bowl of cold water for at least 4 hours or overnight. Drain, put into a medium pot, and add 6 cups of cold water, garlic, sage, and 1 tbsp. of the oil. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until beans are tender, 45-60 minutes. Drain, put beans into a large bowl, season to taste with salt and pepper, and set aside to let cool. 2. Add tuna, breaking up large chunks with a wooden spoon, to bowl with beans. Scatter onions over tuna, then drizzle with oil and season generously with salt and pepper.

WHITE BEAN AND TUNA SALAD (FAGIOLI E TONNO)

Steps:

• 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.

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.

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.