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Italian White Bean & Tuna Salad

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  White beans 1 Cup (16 tbs) (Small Sized Ones)
  Water 1 Cup (16 tbs) (As Needed)
  Chopped red onion 1 Cup (16 tbs)
  Canned albacore tuna in oil 6 1⁄2 Ounce (1 Can, Solid-Pack)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Balsamic vinegar/1 tablespoon red-wine vinegar 2 Teaspoon (With 2 Teaspoons Red Wine Vinegar)
  Red wine vinegar 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Finely chopped parsley 1 Tablespoon

Sort and rinse beans; place in a medium saucepan.
Add cold water to cover.
Over medium-high heat, bring to a boil, uncovered; boil 2 minutes.
Remove from heat; cover and let beans soak 1 hour.
Discard soaking water; rinse beans under cold running water.
In same saucepan, cover beans with fresh water; bring to a boil.
Reduce heat; simmer 50 to 60 minutes or until beans are tender.
Drain; rinse under cold water.
Drain thoroughly.
Meanwhile, soak onion in ice water 15 minutes.
Drain; pat dry with paper towels.
In a medium bowl, toss together cooked and drained beans, soaked onion, tuna with oil, olive oil and vinegar.
Season with salt, pepper and more vinegar, if desired.
Garnish with parsley.

Recipe Summary

Side Dish

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