FAGIOLI TOSCANELLI CON TONNO – White Bean and Tuna Salad
Ingredients
4 cups canned white kidney or cannellini beans
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
½ tsp salt
Freshly ground black pepper
¼ cup finely chopped scallions (green onions)
2 tbsp. chopped fresh parsley, preferably the flat-leaf Italian type
1 seven-ounce can tuna fish, preferably Italian tuna packed in olive oil
Chop the scallions and parsley.
Drain the canned beans in a colander, rinse with cold running water, then drain them well and spread on paper towels to dry.
In a bowl (large enough to add the beans), combine the olive oil, lemon juice, salt and pepper. Add the beans and gently mix. Sprinkle the scallions (onions) and parsley over the beans and gently mix them all together.
Transfer the beans to a platter. Drain the tuna and break into chunks and arrange them on top of the beans.
This salad may be served alone as a first course or as part of an antipasto.
Serves 6
Preparation Time: 5 minutes
about the author: Rosemary Gullo
Rosemary is the author of Healthy Italian Cooking.
Healthy Italian Cooking is packed with dozens of tasty recipes and is Easy to Use. Each section takes you step by step through a new meal for your family. It is full of tips, tricks and secrets that will not only show you how to cook healthy Italian food, but will also cut down on cooking time and make dinner preparation simple.
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