Tonno e Fagioli

Name: Tonno e Fagioli (Tuna and Beans)
Yield: 6 people
Cuisine: Italian
Ingredients: 250 g leftover Baked Tuna or best-quality tinned tuna (Spanish, packed in olive oil, is the best and very expensive); salt and pepper; very good olive oil; juice of 1 lemon; 1 red onion, peeled and sliced; a handful of parsley chopped; 250 g cooked cannellini beansor tinned

Tuna and Beans

Preparation info

6
people

Difficulty
Easy

Appears in

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

About

An old standby of trattorie around the world. A true larder dish, as everything comes out of a tin or a bottle. However, if you can be bothered to cook your own cannellini beans, the result is infinitely superior.

Ingredients

250 g leftover Baked Tuna or best-quality tinned tuna (Spanish, packed in olive oil, is the best and very expensive)
250 g

Europe
Italy
Starter
Pescatarian
Gluten-free
Leftovers
Mediterranean

Method

If using tinned tuna open, drain and flake. If using tinned beans, open, drain and rinse very thoroughly, then drain well again.

Put the beans in a salad bowl. Add half the lemon juice then half the parsley. Season, then dress with enough oil to coat the beans lightly. (If you have just cooked the beans, dressing them warm adds a whole new dimension to this dish.)

Arrange the be