Antipasti Di Tonno E Fagioli Recipes

FAGIOLI E TONNO

Steps:

• Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
• In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
• Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

TUSCAN TUNA & CANNELLINI SALAD

Steps:

• In a large bowl, break up the tuna into large pieces and add the beans.
• In a separate medium size bowl, prepare the dressing by mixing the olive oil, lemon juice, parsley, salt and pepper.
• Mix well and pour over the tuna and beans.
• Add the onion and mix.
• Cover and refrigerate for 15 minutes or till ready to serve.

TONNO E FAGIOLI (TUNA AND BEANS)

Steps:

• Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
• In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
• Sprinkle in the scallions, toss well, and serve.

ANTIPASTI DI TONNO E FAGIOLI

Steps:

• Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
• Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
• Refrigerate for at least an hour before serving, but serve at room temperature.

INSALATA DI TONNO E FAGIOLI - TUNA & BEAN SALAD

Steps:

• Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
• Open the tuna and drain it of excess olive oil.
• Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
• Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.