Tonno e Fagioli

Tuna and Beans

Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

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.


  • 250 g leftover Baked Tuna or best-quality tinned tuna (Spanish, packed in olive oil, is the best and very expensive)
  • 250 g cooked cannellini beansor tinned
  • juice of 1 lemon
  • a handful of parsley chopped
  • salt and pepper
  • very good olive oil
  • 1 red onion, peeled and sliced


    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 beans on a serving platter. Slice or flake the tuna and scatter on top. Scatter the red onions and the remaining parsley over. Drizzle with a little more oil. Do not make too far in advance.