Ahi Canned - Fagioli e Tonno  Ingredients:       36 oz cannellini beans, drained & rinsed (canned)    6 tbsp extra virgin olive oil       2 tbsp red wine vinegar    2 garlic cloves, chopped       sea salt, to taste    fresh ground black pepper, to taste       2 tbsp flat leaf parsley, roughly chopped    2 cans imported tuna in olive oil, drained (11 oz)

Preparation:

Rich, fleshy cannellini beans, which are grown throughout central Italy, are used in this Roman dish. Drain beans, reserving 1⁄4 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna. If using dried beans, soak 1/2 lb of dried beans in water for about 24 hours. Change water several times. Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, about 45–50 minutes.

Categories:  Beans, Tuna (Canned), Italian

Estimated Serving:  4

Language:  English

Shared by:  stanmoy    2012/11/30