A satisfying, refreshing salad, tonno, fagioli e cipolla is great for a summer lunch or barbecue. Although it is infinitely better when done with dried beans that you have cooked yourself, this also happens to be my go-to lunch when I’m time-poor or have nothing in the fridge, as it can be whipped up in a matter of minutes with good-quality tinned beans and some basil picked out of my herb pots. You could also replace the cannellini beans with borlotti beans or chickpeas, and the basil with fresh oregano, parsley or marjoram.
Ingredients 9
1 red onion, medium, halved, thinly sliced
250 ml boiling water
250 g tuna in brine, tinned, drained
350 g cannellini bean, tinned, drained
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
10 ‒ 12 basil leaves, torn
ground black pepper, freshly ground, to taste
Pinch salt, to taste
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Method 2
To take the edge off the raw , put the slices in a mixing bowl and pour over the top. Let the slices sit for about 5–10 minutes so they are still crunchy and sweet, and drain.
Combine the with the remaining ingredients (, , , and ) in a bowl with a pinch of and pepper, toss together and serve.
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Notes
6
