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Epicurious

Tuscan Tuna and Beans

By Faith Willinger

Preserved tuna, packed in extra-virgin olive oil, is paired with white beans in Tuscany, a speedy dish to assemble if you've got beans on hand. Canned beans work well and simplify this preparation — open a few cans and chop an onion. Quality tuna makes a big difference in the success of this dish.

Leftover grilled or poached tuna can be used instead of canned, but it should be marinated in extra-virgin olive oil. All choices will work better than insipid tuna packed in water. Scallions can be used in the spring, red onions for the rest of the year.

Torquato, my farmer and muse, suggested combining green beans with tuna during his glorious green-bean season, a fantastic variation.

Recipe information

  • Yield

    Serves 4 to 6 as a first course

Ingredients

1/2 medium red onion, chopped (or 2 scallions, chopped)
2 tablespoons red wine vinegar
3 cups cooked white beans or 1 pound steamed or boiled green beans
1/4 cup extra-virgin olive oil
Fine sea salt
ground black pepper
8 to 10 ounces canned tuna, packed in olive oil (or fresh tuna, grilled or poached, marinated in extra-virgin)
1 tablespoon chopped parsley

Preparation

  1. Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.

Red, White and Greens Harper Collins
TagsSaladItalianEuropeanTunaFishSeafoodWhite BeanBean and LegumeVegetableGreen BeanMainDinnerNut FreeGluten FreeDairy FreeWeeknight Meals5 Ingredients or FewerEasyNo-CookHarper CollinsCookbooks
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