in Italy

Tuscan tuna salad with beans and onions

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Ingredients for 3 servings:

  • 200 g beans, white, dried, or 800 g fresh
  • 2 m.-large onion(s), red
  • 150 g tuna, natural
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Tonno con la cipolla ei fagioli

Soak the dried beans 12 hours in advance. Cook the beans for about 2 hours (or 40 minutes for fresh ones). Meanwhile, slice the onions as thinly as possible into rings and shred the drained tuna. Serve everything in a bowl with the cooled and well-drained beans and season with good oil, balsamic vinegar, a little salt, and freshly ground pepper. Since this dish is only enjoyed chilled, it’s a truly summery dish. Florentines, however, love it any time of year. We like to eat this salad as a summer supper, with some ciabatta or other bread. Tip: Mix in strips of iceberg lettuce, romaine lettuce, or shaved cucumber.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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