Tuna and White Bean Salad
Julee Rosso

Cannellini Beans, 500 grams, rinsed and sorted
Sea Salt (or Kosher Salt) one teaspoon
Fresh Italian Parsley, chopped
Scallion, green and white parts, one cup coarsely chopped
Tuna, grilled, about 200 grams, flaked (or a can packed in water)
Fresh Lemon Juice, four tablespoons
Red Wine Vinegar, two tablespoons
Olive Oil, three tablespoons
Freshly Ground pepper.

  1. Once the beans are cooked and have achieved tenderness, combine them with the parsley and scallion.
  2. Fold in the tuna.
  3. Whisk the lemon juice, vinegar and three tablespoons of olive oil, pour it over the beans and combine.
  4. Salt and pepper to taste. Refrigerate for eight hours.
  5. Serve over greens.
Rosso doesn't say so, but you would be better off with balsamic vinegar, virgin olive oil and sea (or kosher) salt. Of course, the beans need to be soaked and cooked as usual for dry beans. This is a full day process. Actually this simple dish, if using dried beans, could take up to two days to prepare.

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