Ingredients
- ½ medium onion preferably sweet peeled and sliced in thin rings
- 1 cup dry cannellini beans cooked or 3 cups canned cannellini beans, drained
- Salt
- 1 7-ounce can imported tuna packed in olive oil
- 4 tablespoons extra-virgin olive oil or to taste
- 1 tablespoon good quality red-wine vinegar, or to taste
- Coarsely ground fresh black pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
299 calories; 17 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 19 grams protein; 8 milligrams cholesterol; 210 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Place onion rings in a bowl, cover with cold water and squeeze them with your hands seven or eight times to release a slightly milky liquid into the water (in the process the onion becomes milder). Drain onion rings, replace in the bowl and re-cover with water. Repeat this procedure two or three times. Before using the onions, gather them tightly in your hand to squeeze out all excess moisture.
- Put the beans and onion in a serving bowl, sprinkle liberally with salt and toss.
- Drain the tuna, and add it to the bowl, breaking it into large flakes with a fork.
- Pour on enough olive oil to coat the mixture well, add a dash of vinegar and a generous amount of pepper. Toss thoroughly and check for seasoning; then serve.
Dining and Cooking