Tuna and Bean Salad

Insalata di Tonno e Fagioli

Yield: 10 Servings

Ingredients:

Dried White Beans,

soaked overnight and drained gms 680

Red Onion,

sliced thinly, soak in water 1 hour gms 567

Tuna,

drained imported olive oil packed gms 624

Fresh Herbs Tarragon and Parsley;

picked gms 10

Red Wine Vinegar ml 30

Extra Virgin Olive Oil ml 135

Salt To Taste

Ground Black Pepper To Taste

Method:

Cook the beans in a large sauce pot of water over medium-low heat until tender, about 45 minutes. Drain and rinse under cold water.

In a large bowl, combine the beans, onions, tuna, vinegar, and oil.

Season with herbs, salt and pepper and toss gently to combine.

Taste. Adjust seasoning with vinegar, salt, and pepper, if necessary.

The salad is ready to serve, or may be refrigerated for later use.