Fagioli E Tonno Food

TONNO E FAGIOLI (TUNA AND BEANS)

Steps:

• Put the beans in a strainer and rinse with cold water. Drain well, then place in a serving dish. Add the tuna in large flakes.
• In a separate bowl, mix the oil and lemon juice. Add salt, pepper, and parsley. Mix it all together and pour over the beans and tuna.
• Sprinkle in the scallions, toss well, and serve.

INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD

Steps:

• Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.

PASTA E FAGIOLI

Steps:

• Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
• Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
• Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.

ANTIPASTI DI TONNO E FAGIOLI

Steps:

• Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
• Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
• Refrigerate for at least an hour before serving, but serve at room temperature.