Tuna Salad with White Beans
Prep: 10 minutes (+ one day)
Cook: 1 ½ hours
Chill: 30 minutes
Makes: 4 servings
14 oz. dried white beans, such as cannellini, soaked overnight
1 bay leaf
1 clove garlic
½ cup Extra Virgin Olive Oil
1 small red onion, thinly sliced
2 tbsps. parsley, finely chopped
2 jars Tonnino Tuna
Soak the beans overnight in plenty of cold water. Rinse them and transfer to a very large saucepan. Cover with plenty of cold water and bring to a boil. Add the bay leaf, garlic and 1 tbsp. of the olive oil. Cover and simmer for 1- 1 ½ hours depending on the age of the beans. Salt the water during the last 15 minutes of cooking. Beans should keep their shape and have a bit of a bite rather than being soft.
Drain well, remove the bay leaf and garlic and transfer the beans to a shallow serving dish, Add the onion and remaining olive oil and season with salt and pepper. Toss well, then chill for at least 30 minutes.
Toss through two-thirds of the parsley and taste for seasoning. Break the tuna up into bite-sized pieces and toss through the beans.
Sprinkle remaining parsley over the top and serve.