White Bean, Tuna and Red Onion Salad
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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