Tuscan Tuna and Beans White or Green

For 4-6 Servings

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 idea.

• 1/2 medium red onion, chopped (or 2 scallions, chopped)
• 2 tablespoons red wine vinegar
• 3 cups cooked beans or 1 pound steamed or boiled green beans
• 1/4 cup extra virgin olive oil
• Fine sea salt
• Freshly ground pepper
• 8-10 ounces canned tuna, packed in olive oil (or fresh tuna, grilled or poached, marinated in extra virgin)
• 1 tablespoon chopped parsley

Preparation

1. Marinate the onion with vinegar for 15 minutes. Drain the onion.

2. Put the beans in a serving bowl. Mix with the onion , extra virgin olive oil, salt, and pepper.

3. Drain the tuna, break it into flakes or chunks with a fork, and scatter it on top of the beans. Sprinkle with the parsley.

Recipes from Red, White & Greens

Rustic Tomato-Rubbed Garlic Bread

Francesca's Zucchini Carpaccio

Tuscan Tuna and Beans white or Green

Tomato and Mozarella Salad from Capri

Recipe from:

Red, White & Greens
by Faith Willinger
(HarperCollinsPublishers;
September 11, 1996;
$25.00/hardcover)
ISBN 0-06-018366-7
Reprinted with permission