This classic dish from northern Italy can be whipped up in about 2 minutes and may be served by itself or as part of a more elaborate antipasto. It's also got great fiber and protein.Tuscan White Bean and Tuna Salad (Fagioli Toscanelli con Tonno)
Serving Size 147g (about 6 oz) serves 6
Amount Per Serving
Total Fat 12.5g
Saturated Fat 1.9g
Total Carbohydrates 56.2g
Dietary Fiber 23.1g
1/4 cup extra-virgin olive oil
2 Tbs lemon juice
Salt and freshly ground pepper to taste
2 cans (15oz) cannellini or other white beans such as white kidney, Great Northern, or navy beans, rinsed and drained
1/4 red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 7-ounce can tuna - preferably Italian tuna packed in olive oil, but water packed works fine
Whisk together the olive oil, lemon juice, salt, and pepper and pour over the drained beans.
Add the scallions and parsley and toss gently.
Break the tuna into chunks and arrange on top of the beans.
Serve at room temperature.
Cook's Notes: instead of the red onion you can use white, sweet, Spanish or 2 scallions (spring onions, green and white parts)
Can be served in endive leaves or lettuce cups as a handy portable snack,