Tuscan Tuna and Bean Salad — Insalata di Tonno, Fagioli e Cipolla
A Tuscan store-cupboard salad of cannellini beans tossed with quality tinned tuna, paper-thin red onion, parsley, and a sharp dressing of extra virgin olive oil, lemon, and red wine vinegar, served at room temperature.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice red onion paper-thin, soak in cold water with a splash of vinegar for 5 minutes, drain and pat dry. Dice celery finely. Chop parsley. Whisk dressing: combine olive oil, lemon juice, red wine vinegar, salt, pepper, and oregano until emulsified. Drain and rinse cannellini beans. Drain and flake tuna into chunks.
Simmer
Heat cannellini beans gently in a small pan over low heat with 2 tbsp dressing for 3–4 minutes, stirring occasionally, until warmed through and beans absorb the dressing. Tip into a wide bowl.
Build
Add soaked red onion, diced celery, and parsley to warm beans. Toss gently to combine. Rest 5 minutes at room temperature so beans absorb flavours. Add flaked tuna chunks and pour over remaining dressing. Toss very gently with a wooden spoon, keeping tuna in chunks.
Plate
Divide salad between two wide shallow bowls at room temperature. Drizzle each with a touch more extra virgin olive oil and serve with crusty country bread sliced alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.