Tuesday, September 1, 2015

Fagioli con Tonno (White beans with tuna)

This is an adaptation of a recipe in Paula Wolfert's Mediterranean Cooking which I'm revisiting this month while I search out the best recipes with dried beans, legumes, and pulses. A link to the method I used to prepare the dried cannellinis I used is included. If you don't have time to soak and prepare the beans, you can substitute a can of cannellinis and adjust the amounts of the other ingredients to adapt proportions.

2 cups dried cannellini beans, soaked and cooked
2 chopped green onions
1/3 cup extra-virgin olive oil
juice of 1 large lemon
fresh-cracked black pepper
1 7-ounce can tuna, packed in oil
1 tablespoon fresh flat-leaf parsley, chopped
pinch of Greek/Italian oregano, fresh or dried

Combine the beans, green onions, oil, and lemon juice in a large bowl, seasoned with salt and pepper.
Break the tuna into small pieces and stir gently into the beans. Top with the chopped herbs and serve at room temperature.

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