White Bean, Tuna and Red Onion Salad

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 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.

RecID 6974

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