White Bean and Tuna Salad (Fagioli e tonno)

Name: White Bean and Tuna Salad (Fagioli e tonno)
Ingredients: Ingredients; 1⁄2 lb. dried cannellini beans, soaked overnight; 6 tbsp. extra-virgin olive oi; 2 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste; 2 tbsp. roughly chopped flat-leaf parsley; 1-2 (5.5-oz.) cans of tuna in olive oil, drained

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Servings: 4

Cost: $2.78 /serving

White Bean and Tuna Salad (Fagioli e tonno)

Ingredients

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Ingredients1⁄2 lb. dried cannellini beans, soaked overnight6 tbsp. extra-virgin olive oi2 tbsp. red wine vinegar 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste2 tbsp. roughly chopped flat-leaf parsley1-2 (5.5-oz.) cans of tuna in olive oil, drained

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Instructions

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Step 1

Instructions

Step 2

Drain beans, transfer to a 4-qt. pot, and cover with water by 3″. Bring to a boil, reduce heat to medium-low; simmer until tender, 45-50 minutes. Drain beans, reserving 1⁄4 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.