Tuna, beans, and onion

The “Tuna, beans, and onion” dish is a classic of the Italian salad, a simple and nutritious dish that can be enjoyed both as an appetizer and as a unique dish for a light lunch. Here is the recipe:

Ingredients

• 200 g of cooked cannellini beans (if you’re using canned, drain and rinse them)
• 160 g of tuna in oil (drained from its oil)
• 1 medium red onion (or less, depending on taste)
• Chopped fresh parsley (to taste)
• Extra virgin olive oil as needed
• Salt as needed
• Black pepper as needed
• Lemon juice or vinegar (to taste)

Preparation

1. If you are using dry beans, remember to soak them overnight and then cook them in lightly salted water following the cooking times on the package. If you’re using canned beans, as mentioned, drain them and rinse well under running water.
2. Drain the tuna from the preservation oil and roughly flake it with a fork.
3. Peel the red onion and cut it into thin slices or pieces, depending on your preferences.
4. In a large bowl, combine the beans, tuna, and onion.
5. Add salt, pepper, and chopped parsley to the mixture.
6. Dress with extra virgin olive oil and, if you like, a dash of lemon juice or a bit of vinegar to add a hint of acidity.
7. Mix well all the ingredients to blend the flavors.
8. Let rest in the refrigerator for about half an hour before serving, so that the ingredients can further flavor.

Curiosity

This dish is extremely versatile. If you want to make it even tastier, you can add other ingredients such as capers, Taggiasca olives, or even a few leaves of fresh basil for an aromatic note. Some variants also include the addition of fresh diced tomatoes. Enjoy your meal!