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- Tuna and Bean Salad
- (Insalata di Tonno e Fagioli)
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- Ingredients:
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1 and 1/2 to 2 cups dried white kidney beans
1 large red onion
Two (7-ounce) cans Italian tuna, or other tuna in olive oil
Salt and freshly ground pepper to taste
5 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Directions:
Place beans in a large bowl.
Add enough cold water to cover and let stand overnight.
Drain and rinse beans thoroughly.
Place beans in a large saucepan.
Add enough cold water to cover.
Cover and bring to a boil.
Reduce heat.
Simmer 50 to 60 minutes, stirring occasionally.
Drain beans and let cool.
Slice onion into thin strips.
Place in a small bowl with enough cold water to cover.
Let stand 1 hour, changing water several times.
Drain onion.
Pat dry with paper towels.
Place beans in a salad bowl.
Add onion to beans.
Drain oil from tuna and flake.
Add to salad bowl.
Season with salt and pepper.
Add olive oil and vinegar; toss gently.
Serve at room temperature. Makes 6 servings.
That's it!
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