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bean And Tuna Salad (insalata Di Fagioli E Tonno) 3 Cups Water
1/2 Pound Dried White Kidney, Great Northern Or Navy Beans*
1/3 Cup Olive Or Vegetable Oil
3 Tablespoons Red Wine Vinegar
1 Teaspoon Salt
freshly-ground Pepper
1 Medium Spanish, Bermuda Or Red Onion, Thinly Sliced
1 (6 1/2 Ounce) Can Tuna, Drained
snipped Parsley heat Water And Beans To Boiling; Boil 2 Minutes. Remove From Heat; Cover And Let Stand 1 Hour. Add Enough Water To Cover Beans If Necessary. Heat To Boiling; Reduce Heat. Cover And Simmer Until Tender, 1 To 1 1/2 Hours (do Not Boil Or Beans Will Burst). Drain And Cool. mix Oil, Vinegar, Salt And Pepper; Pour Over Beans And Onion In Shallow Glass Or Plastic Dish. Cover And Refrigerate, Stirring Occasionally, At Least 1 Hour. Transfer Bean Mixture To Serving Platter With Slotted Spoon. Break Tuna Into Chunks; Arrange On Bean Mixture. Sprinkle With Parsley. * 2 (15 To 20 Ounce) Cans Cannellini Or Other White Beans, Drained, Can Be Substituted. |
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