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Cannellini And Tuna Salad

Source : Italianfoodforever

Insalta di Tonno e Fagioli ~ This salad makes a wonderful antipasto for 6, or a light lunch or dinner main course for 4. If you keep canned tuna and beans in your pantry, you can easily put this dish together in just a few minutes at any time.

:Serves 4-6:

by Deborah Mele


Although I didn't often see this dish on too many restaurant menus in Italy, many of my Italian friends made this dish often at home.

4 Cups Cooked Cannellini Beans (See *Cannellini ~ The Pride Of Tuscany For Details) Or 2 (16 oz.) Cans Good Quality Cannellini Beans

2 (6 oz.) Cans Oil Packed Tuna

1 Small Onion, Sliced Very Thin

2 Stalks Celery, Chopped

1/2 Cup Pitted And Sliced Black Olives


Dressing:

Juice Of 2 Medium Lemons

1/2 Cup Olive Oil

Salt And Pepper

1/4 Cup Fresh Parsley, Chopped


Mix together the dressing ingredients. Place the beans, onion, celery and olives in a bowl. Drain the tuna, and lightly crumble it into the bowl with the beans. Pour the dressing over the beans mixture and toss, being careful not to break up the tuna too much. Place on individual plates and serve.

Online Source For Cannellini: If you are having problems finding cannellini beans in your area, PastaCheese.com sells both dried and canned cannellini beans.
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