Tuna, bean & onion salad

Tuna, bean & onion salad

Tonno, fagioli e cipolla

By
From
Florentine
Serves
4
Photographer
Lauren Bamford

A satisfying, refreshing salad, tonno, fagioli e cipolla is great for a summer lunch or barbecue. Although it is infinitely better when done with dried beans that you have cooked yourself, this also happens to be my go-to lunch when I’m time-poor or have nothing in the fridge, as it can be whipped up in a matter of minutes with good-quality tinned beans and some basil picked out of my herb pots. You could also replace the cannellini beans with borlotti beans or chickpeas, and the basil with fresh oregano, parsley or marjoram.

Ingredients

Quantity Ingredient
1 medium red onion, halved and thinly sliced
250ml boiling water
250g tinned tuna in brine, drained
350g drained, tinned cannellini beans
or 350g Stewed cannellini beans
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
10-12 basil leaves, torn

Method

  1. To take the edge off the raw onion, put the slices in a mixing bowl and pour boiling water over the top. Let the slices sit for about 5–10 minutes so they are still crunchy and sweet, and drain.
  2. Combine the onion with the remaining ingredients in a bowl with a pinch of salt and pepper, toss together and serve.
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