Name: Tonno, Fagioli e Cipolla (Tuna, Onion and Beans)
Prep time: 1 h 30 min
Cook time: 2 h
Total time: 3 h 30 min
Yield: Serves: 4
Cuisine: Italian
Ingredients: Salt and pepper, to taste; 1 red chilli, chopped; 50 g potatoes, thinly cut; 50 g carrot, thinly cut; 50 g tomato paste; 100 g cooked cannellini beans (same procedure as borlotti); 50 ml soy sauce; 1 small bunch of aromatic herbs (thyme, sage and bay laurel); 50 g Grana Padano crust; 1 pork rind (optional); 80 g pickled Tropea onion; 25 g celery, thinly cut; 1 small bunch of aromatic herbs; 50 g onion, thinly cut; 1 tbsp extra virgin olive oil; 1 clove garlic, chopped; 400 g fresh tuna loin; 150 g dried borlotti beans

Preparation info

Serves:
4

Difficulty
Medium
Ready in
3 hr 30

Appears in

4 Grosvenor Square

By Danilo Cortellini

Published 2016

About

The original version of this traditional dish is a salad made of tuna, beans and red Tropea onions. It tends to divide people – they either love it or hate it! It works as a summery main course but most of the time is served as a hearty starter. With borlotti bean purée, seared tuna carpaccio and pickled red onion, my interpretation makes a lovely and delicate dish of something traditionally rustic.