TABELIAAUTHENTIC RECIPE
Tonno e FagioliTuna and White Bean Salad
A homely Tuscan antipasto of tuna, white beans and red onion dressed with olive oil. Although made with canned ingredients, its success depends on the quality of the olive oil and beans.
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Ingredients (2 servings)
- Canned tuna in olive oilUse good-quality tuna in olive oil and drain only lightly.160 g
- Canned cannellini beansDrain the canning liquid and rinse briefly.400 g
- Red onionSlice thinly and soak in water for 10 minutes to reduce its pungency.1 piece
- Extra virgin olive oil40 ml
- Flat-leaf parsleyFinely chop.5 sprigs
- Black peppera little
- Salta little
Method
Mellow the red onion
- 1 Slice the red onion thinly and soak in cold water for 10 minutes to reduce its pungency.
- 2 Drain.
- 3 Finely chop the flat-leaf parsley.
Rinse the cannellini beans
- 1 Drain the cannellini beans, rinse briefly and place in a bowl.
Flake the tuna over the beans
- 1 Flake the tuna into fairly large pieces and place over the beans.
Dress the ingredients with oil
- 1 Add the red onion and parsley to the bowl and drizzle olive oil over all the beans and tuna.
Let the flavours mingle and serve
- 1 Season with salt and black pepper, mix gently and leave for 10 minutes for the flavours to mingle before plating.
About this dish
Tonno e fagioli is among the most unpretentious and honest dishes of Tuscan home cooking. With good canned tuna and white cannellini beans, it requires no special technique. It embodies rural resourcefulness and is also said to have originated when fishermen’s salted tuna met farmers’ beans.
In Tuscany, “fagioli” means cannellini beans. Their pleasantly yielding texture and mild flavour readily take on the character of olive oil. Use good-quality tuna preserved in oil and drain off only a little excess oil to retain the tuna’s own savouriness.
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