INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD
Provided by Paula Barbarito-Levitt
Time 15m
Yield 4 as a luncheon dish, 8 as a salad or appetizer
Number Of Ingredients 12
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
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love