Insalata di fagioli e tonno
Insalata di fagioli e tonno, from above
Non vegTuscany

Insalata di fagioli e tonno

White beans, good tuna and sweet red onion in olive oil. Tuscany's pantry masterpiece.

15 minTime
24 gProtein each
mildSpice
Bean eaters2 chapters · 1 min read

Make it your way

Grandma's wayWhite beans, tuna, red onion, parsley and olive oil.
The original
345kcalsame
24 gproteinsame
8 gfibresame
15minutessame

Insalata di fagioli e tonno.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Cannellini beans1 cup dry, boiled, or 2 cans, rinsed
Tuna in oil (tinned tuna)1 can in olive oil, drained
Onion1 small red onion, thinly sliced
Flat leaf parsleya handful, chopped
Olive oil3 tbsp, the best you have
Lemon juice1 tbsp
Vinegar2 tsp, red wine vinegar
Salt½ tsp
Black peppercracked

Method

3 steps
  1. 1Soak the sliced onion in cold water with a little vinegar for 10 minutes. Drain.
  2. 2Toss the beans with oil, lemon, salt and pepper.
  3. 3Fold in the onion, parsley and big flakes of tuna.
Serve it like this

Pile on a plate with extra olive oil drizzled over and crusty bread to mop up.

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Make it a meal

What goes with Insalata di fagioli e tonno: a bread or rice, a side, something to drink and something sweet.

Bread or rice Focaccia genovese50 min
Bread or rice Risotto alla zucca45 min
With a main Minestrone soup45 min
On the side Insalata caprese10 min
On the side Marinara sauce35 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Bomboloni120 min
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