Tuscan Tuna and Beans

Preserved tuna, packed in extra-virgin olive oil, is paired with white beans in Tuscany, a speedy dish to assemble if you've got beans on hand. Canned beans work well and simplify this preparation — open a few cans and chop an onion. Quality tuna makes a big difference in the success of this dish. Leftover grilled or poached tuna can be used instead of canned, but it should be marinated in extra-virgin olive oil. All choices will work better than insipid tuna packed in water. Scallions can be used in the spring, red onions for the rest of the year. Torquato, my farmer and muse, suggested combining green beans with tuna during his glorious green-bean season, a fantastic variation.

Preparing Time: -
Total Time: -
Served Person: Serves 4 to 6 as a first course

French Bean Appetizer Picnic Tuna Healthy Potluck Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
ground black pepper
1 tablespoon chopped parsley
fine sea salt

Carbohydrate 24 g(8%)
Cholesterol 15 mg(5%)
Fat 10 g(15%)
Fiber 10 g(38%)
Protein 16 g(33%)
Saturated Fat 1 g(7%)
Sodium 363 mg(15%)
Calories 249

Preparation Marinate the onion with vinegar for 15 minutes. Drain the onion. Put the beans in a serving bowl. Mix with the onion, extra-virgin olive oil, salt, and pepper. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley. Red, White and Greens Harper Collins

Tuscan Tuna and Beans

Ingredients

Nutrition facts