Tuna Salad with Beans

Name: Tuna Salad with Beans (’Nzalata ri Tunnu e Casola)
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 1 red onion, thinly sliced; 2 cups home-cooked or canned borlotti, cannellini, or kidney beans, drained; 4 hard-boiled eggs, peeled and quartered; Grated rind of ½ lemon; A drizzle of extra virgin olive oil for the completed salad; 1 head romaine lettuce; 2 tablespoons extra virgin olive oil; Salt to taste; 2 (6-ounce) cans tuna packed in olive oil, undrained; Juice of ½ lemon

’Nzalata ri Tunnu e Casola

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Sicilian Feasts

By Giovanna Bellia La Marca

Published 2023

About

This is a delicious salad for any time of the year and served with a garnish of hard-boiled eggs on a bed of crispy lettuce with crusty bread becomes a favorite main dish.

Ingredients

2 (6-ounce) cans tuna packed in olive oil, undrained
2 cups home-cooked

Americas
Europe
Italy
United States
Fish course
Pescatarian
Gluten-free
Mediterranean
Sicily

Method

Flake the tuna into a bowl, add the beans, onion, lemon rind and juice and gently toss together. Spoon into a serving bowl and drizzle with a touch of extra virgin olive oil for additional flavor. Serve with crusty bread.

To serve as a main dish salad

Chop the romaine lettuce and toss with olive oil, lemon juice, and salt. Place on a serving platter,