We continue “Eat Your Way Through Summer” with a couple of tasty authentic Italian recipes by Monica Pesoli, owner of Like An Italian cooking and language school in Austin, Texas. If you haven’t met Monica yet, you must change that! For more information about her cooking classes, visit her Facebook page, Cook Like An Italian!
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White Bean and Tuna Salad (Insalata di Fagioli e Tonno)
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Italian
Description
A hearty and flavorful side dish to be served with the second course, the meat course. Recipe is courtesy of Monica Pesoli, owner of “Like An Italian” cooking and language school in Austin, Texas. Monica recommends Montebello brand all organic olive oil and Cento brand tuna. Note: you must start this recipe the day before to allow the beans to soak overnight.
Ingredients
Scale
Beans
- 1/2 lb. dried cannellini or navy beans
- 2 tablespoons ghee
- 1/2 medium yellow onion
- 1 large clove garlic, minced
- 1/2 tsp oregano
- salt and freshly ground pepper
Salad
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- salt and freshly ground black pepper
- 1 5.5-ounce can tuna in olive oil, drained
- 2 tablespoons flat-leaf parsley, roughly chopped
Instructions
- Soak beans overnight. Drain soaking water.
- Finely chop the onion. In a 4 quart pot, heat ghee to medium. Add onion and sauté 3-5 minutes.
- Two minutes before onion is translucent add garlic, oregano and drained beans. Sauté another 2 minutes.
- Add water to cover by 3 inches. Bring to a boil and reduce heat to medium-low. Simmer until tender (45–50 min), stirring often to prevent beans from sticking to bottom of pot.
- Drain beans, reserving ¼ cup of cooked liquid.
- Whisk together oil, vinegar, garlic, salt, and pepper in a mixing bowl.
- Combine vinegar mixture with beans and reserved cooked liquid; transfer to a serving bowl.
- Top chunks of tuna, sprinkle with parsley.
