Tonno E Fagioli Tuna And Beans Food

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.

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.

FAGIOLI E TONNO

Steps:

• Pour the beans into a colander and rinse them thoroughly. Allow the beans to drain well.
• In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
• Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.

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.