Cannellini Bean, Tuna and Red Onion Salad
Cannellini Bean, Tuna and Red Onion Salad
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Serves 6 as a main course
Serve with
Assembling the salad:
Serves 6 as a main course
Serve with
Joseph Phelps Vineyards Sauvignon Blanc
Joseph Phelps Vineyards Viognier
Note: the beans need to soak overnight before you start to cook them.
For the beans:
| 1 lb. | Dried cannellini beans |
| 3 Tbsp. | Extra virgin olive oil |
| 3 | Cloves garlic |
| Leaves from several sprigs of fresh thyme | |
| Leaves from several sprigs of fresh marjoram | |
| Leaves from several sprigs of fresh oregano | |
| 1 | Large sprig parsley, chopped |
| 1 | Medium-sized fresh sage leaf, chopped |
| 1 | "Turkish" bay leaf |
| 5 cups | Water (more, if needed) |
- Place beans in large pot and cover with water, making sure that there is enough water to keep beans covered when they swell (probably 2 quarts will do). Soak overnight. Drain beans and rinse both beans and pot.
- Heat 3 Tbsp. olive oil in heavy-bottomed kettle over medium heat. Add sliced garlic and sauté until garlic is fragrant. Add rinsed beans, 5 cups water and all of the herbs. Bring to boil then reduce heat to simmer, keeping kettle partially covered. Cook for 1 ¼ hour and then add 2 ½ tsp. salt and ½ tsp. freshly ground pepper, and simmer for 15 minutes longer. Check beans to see if they are done; if they are not, continue simmering until beans are done (they should not be at all chalky, but should still keep their shape).
- When beans are done, remove pot from heat, remove bay leaf and allow the beans to rest in their liquid for about 2 hours; adjust seasonings with salt and pepper if needed. When ready to make salad, drain the beans.
Assembling the salad:
| 2 | 6.7 oz. jars of tuna* packed in olive oil, drained and then coarsely chopped (or you can use a fork to separate into small chunks). |
| 1 | Medium Walla Walla onion (other sweet onion will do), coarsely chopped |
| 1/3 cup | Extra virgin olive oil |
| Salt and freshly ground black pepper to taste | |
| Aleppo pepper | |
| Finely chopped flat leaf parsley |
- Combine drained beans, tuna, onion and olive oil, then season to taste with salt and pepper.
- Mound salad in large bowl or platter with an edge and lightly sprinkle top with Aleppo pepper and chopped parsley to add color.