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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 and seasoned white beans
- 2 cans (6 ounces each) olive-oil-packed tuna, lightly drained
- 1 medium red onion, peeled, halved and thinly sliced
- Fruity extra-virgin olive oil
- Freshly ground black pepper
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.
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