Monday, 1 August 2016

Tuscan White Bean Salad with Tuna

This classic Tuscan salad is so quick and easy to make, just as long as you remember to cook the beans the day before. You could  use a tin of beans if you prefer, but we used our Deseronto Potato beans and they were perfect. Cannellini beans are the classic but oddly enough I don't like them much. I don't like Great Northern beans either. You would think that beans are beans, but apparently there is enough difference that I have preferences. Navy beans would work very well too.

6 servings
15 minutes prep time not including cooking the beans

Tuscan White Bean Salad with Tuna

Cook the Beans:
1 cup dried white beans
1 teaspoon salt

Put the beans in a pot with plenty of water to cover them. Bring to a boil, then turn them off and let them soak for an hour to overnight. Bring them  up to a boil again, add the salt, and cook until tender. Let cool. 

Make the Salad:
1/2 cup chopped parsley
1 or 2 stalks of celery
1 small sweet onion
the juice of 1/2 lemon
3 tablespoons olive oil
1 tin chunk or solid tuna

Wash and dry the parsley, and chop it. Put it in a large bowl. Wash, trim and chop the celery, and add it to the parsley. Peel and chop the onion and add it to the bowl. Drain the beans (don't rinse them) and add them. Add the lemon juice and the olive oil, and mix gently but thoroughly. Open and drain the tuna. Add the tuna, and break it up into bite sized chunks. Mix it gently in. Turn out the salad into a serving dish.

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