White Beans And Tuna Salad

Ingredients

• 2 cups dry white kidney, marrow, Great Northern or navy beans
• 2 quarts water
• ¼ cup olive oil
• 1 tablespoon lemon juice
• Salt to taste and lots of freshly ground black pepper
• ¼ cup finely chopped green onion
• 2 tablespoons minced parsley
• 1 (7-ounce) can tuna, preferably packed in olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    767 calories; 80 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 11 milligrams cholesterol; 441 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Combine beans with water and bring to boil. Boil briskly for 2 minutes, remove from heat and let beans soak for 1 hour. Then cook them again in soaking water over low heat for another 1 1/2 hours, or until tender, adding more water, if necessary, to keep them covered. Drain.
2. Combine oil, lemon juice, salt and pepper and pour over beans while still warm. Add green onions and parsley and mix gently. Refrigerate.
3. To serve, drain tuna, break into chunks and place on top of beans.

• This can be served alone or on an antipasto platter. Slices of very ripe tomatoes with basil and a slices of fresh mozzarella cheese are a perfect accompaniment. Add some coarse-grained Italian bread, if you like.

1 hour 45 minutes