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Tonno e fagioli
Tuna and bean salad
Tonno e fagioli: Tuscany's cannellini beans with olive-oil tuna and red onion
Tonno e fagioli is one of the most loved quick dishes of Tuscany, served in Florentine trattorie as an antipasto or a light lunch: creamy cannellini beans, the Tuscans' favourite, tossed with good tuna in olive oil, thin slices of sweet red onion and plenty of extra virgin olive oil and black pepper. It takes ten minutes and needs only bread to wipe the plate. Chef's tip: soak the sliced onion in cold water for 10 minutes; it loses its harsh bite and stays crisp.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 tins cannellini beans400 g each, drained and rinsed
- 7 oz tuna in olive oildrained and flaked
- 1 small red onionvery thinly sliced
- 2 tbsp flat-leaf parsleychopped
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ tsp salt
- ½ tsp black pepper
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Method
0/5 doneStep 1: Soak 1 small red onion in cold water for 10 minutes, then drain and pat dry.
10 minStep 2: Warm 2 tins cannellini beans gently in a pan with a splash of water for 2 minutes, then drain. Warm beans soak up the dressing better.
2 minStep 3: Toss the beans with 4 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, ½ tsp salt and ½ tsp black pepper.
Step 4: Add 7 oz tuna in olive oil, the onion and 2 tbsp flat-leaf parsley and toss gently. Common mistake: stirring hard; the tuna breaks into mush. Keep it in chunks.
Step 5: Serve at room temperature with crusty bread.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 26 g
- Carbs
- 24 g
- Fat
- 15 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tonno e fagioli take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of tuna in olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
- What can I use instead of small red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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