FAGIOLI E TONNO (WHITE BEAN AND TUNA SALAD)
No story to tell here - this isn't even my own recipe. I got it from a lady at our church last month. She brought it to a pot luck and I thought it was delicious and asked her if I could have the recipe. I wanted to post it here, so I wouldn't lose it - but if you think you might like it, too. Pinch Away. I'm sure Ms. Helena wouldn't mind a bit.
Provided by Renée G. @DuchessofCork
Categories Salads
Number Of Ingredients 7
Steps:
- Drain soaked beans, transfer to a large pot, and cover with water. Bring to a boil, reduce heat; simmer until tender (check water level occasionally and add more if beans aren't always completely covered.
- Beans can vary in the time needed to become tender, so keep checking after about 45 minutes - could take as long as an hour.
- Drain beans, reserving 1⁄4 cup cooking liquid.
- Whisk together oil, vinegar, and garlic in a bowl.
- Combine vinegar mixture, beans, and reserved cooking liquid; season with salt and pepper; transfer to a bowl. Cover with plastic wrap and allow flavors to meld in refrigerator for at least 2 hours (overnight is best).
- Drain and stir in parsley and tuna.
- Suggestion: Serve in individual lettuce lined salad plates. Drizzle with a bit more olive oil, if desired.
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