Insalata Di Fagioli E Tonno Tuna And Bean Salad Recipes

TUSCAN TUNA & CANNELLINI SALAD

Steps:

• In a large bowl, break up the tuna into large pieces and add the beans.
• In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
• Mix well and pour over the tuna and beans.
• Add the onion and mix.
• Cover and refrigerate for 15 minutes or till ready to serve.

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD

Steps:

• Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
• Open the tuna and drain it of excess olive oil.
• Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
• Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.

FAGIOLI E TONNO

Steps:

• Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
• In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
• Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Steps:

• Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.