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White Bean And Tuna Salad
(Pagioli Toscanelli con Tonno)
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| What You Need: |
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4 cups canned cannellini or other white beans (2 one-pound cans) or 2 cups dry white kidney, marrow, Great Northern or navy beans
2 quarts water
¼ cup olive oil
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper
¼ cup finely chopped scallions
2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
1 seven-ounce can tuna fish, preferably Italian tuna packed in olive oil
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| How To Cook: |
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1. If you are using canned beans, drain them in a colander, wash them in cold water, then drain them again and spread on paper towels to dry before transferring them to a serving bowl.
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2. If you are using dry beans, combine them with water in a 3- to 4-quart saucepan and bring to a boil.
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3. Boil briskly for 2 minutes, remove from the heat and let the beans soak for 1 hour. Then cook them in the soaking water over low heat for 1 to 1½ hours, or until they are tender. Drain, transfer them to a serving bowl and cool.
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4. To make the salad, combine the olive oil, lemon juice, salt and pepper and pour them over the beans. Add the scallions and parsley and gently mix them all together.
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5. Transfer the beans to a platter, break the tuna into chunks and arrange them on top. This salad may be served alone as a first course.
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