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White Bean, Tuna and Red Onion Salad

Source: Saveur Magazine
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  6 servings
Italians use good quality tuna packed in olive oil (ventresca, or tuna belly, is the best) for this simple salad. Water packed tuna will taste insipid.
4 cups cooked white beans (see recipe for Fagioli Lessi)
two lightly drained 6 ounce cans olive-oil-packed tuna
1 medium red onion, peeled, halved and thinly sliced
fruity extra-virgin olive oil
freshly ground black pepper
White Bean, Tuna and Red Onion Salad Recipe at
Place white beans in a large serving bowl, and add tuna. Break up the tuna with a wooden spoon. Scatter onion over tuna; then drizzle with some olive oil, and season generously with freshly ground black pepper.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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