Tuna and Cannellini Beans Salad
Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It’s a pantry salad. It’s effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Tuna and Cannellini Beans Salad
Recipe by Silvia Baldini — This has always been one of my favorite Italian starters. Tuna and Cannellini beans salad. It’s a pantry salad. It’s effortless to make but bursting with flavor. I like to serve it as a starter or with a line up of small cicchetti; Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
Servings Prep Time
4appetizers or 12 small cicchetti 15 minutes
Servings Prep Time
4appetizers or 12 small cicchetti 15 minutes
Ingredients
  • 1medium red onion (finely chopped)
  • 4tablespoons fresh lemon juice
  • 2 x 14ounces cans borlotti beans
  • 2x 8ounces can of tuna in olive oil
  • 3 tablespoons extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 2tablespoons chopped fresh flatleaf parsley
  • crostini or sliced baguette
Instructions
  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl. Drain the tuna and flake it into the beans. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.
  3. Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins.

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