Recipe: Cannellini and Tuna Salad

Cannellini And Tuna Salad
Insalta di Tonno e Fagioli ~ This salad makes a wonderful antipasto for 6, or a light lunch or dinner main course for 4. If you keep canned tuna and beans in your pantry, you can easily put this dish together in just a few minutes at any time.

4 Cups Cooked Cannellini Beans* Or 2 (16 oz.) Cans Good Quality Cannellini Beans
2 (6 oz.) Cans Oil Packed Tuna
1 Small Onion, Sliced Very Thin
2 Stalks Celery, Chopped
1/2 Cup Pitted And Sliced Black Olives

Dressing:
Juice Of 2 Medium Lemons
1/2 Cup Olive Oil
Salt And Pepper
1/4 Cup Fresh Parsley, Chopped

Mix together the dressing ingredients. Place the beans, onion, celery and olives in a bowl. Drain the tuna, and lightly crumble it into the bowl with the beans.

Pour the dressing over the beans mixture and toss, being careful not to break up the tuna too much. Place on individual plates and serve.

Cook's Tip: Buy loose dried beans from a busy market with a steady turnover. If buying packaged beans check for the expiry date, and don't buy any that have expired. Once home, transfer beans to a glass jar with a couple of chile peppers in it which will help prevent bug invasion.

*If you need the beans the same day and don't have the time to soak them overnight, try the quick soak method. To do this, place the beans in a pot with four times the amount of cold water. Bring the water to a boil, reduce the heat and simmer for 10 minutes. Next remove the beans from the heat, and cover. Let sit 1 hour.