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Too hot to cook!  103° degrees Farenheit (nearly 40° Celcius) in Minneapolis today, and dinner needed to be something simple and light.

Tonno e fagioli, which our boys call Tuna-Bean Salad in English, was our answer.  The tuna and beans provide texture and substance, while the lemon juice, green onions and parsley add a light, fresh flavor to the salad.

Ingredients
4 5-oz. cans tuna in olive oil (not in water)
2 19-oz. cans of Cannellini beans
3 green onions, chopped
1 bunch of flat leaf Italian parsley, chopped
Juice of 2 lemons
Olive oil
Salt

Drain the excess oil off of the tuna, and place it into a large salad bowl.  Strain and rinse the Cannellini beans well.  Add the beans to the tuna in the salad bowl.  Add the chopped green onions, the parsley, the juice of two lemons and 3-4 generous pinches of salt.  Add enough extra virgin olive oil to render the salad moist, approximately 1/4 cup.  Stir until the salad is mixed well and the tuna has broken into small pieces, taking care to not damage the beans.  Let stand for 10 minutes, and serve.

Go the extra mile to find tuna packed in olive oil – it makes a difference.  Our favorite brand is Genova Tonno, which we find at Cub.  Any brand of Cannellini beans will work fine.  Don’t try to substitute other white beans, however.

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