Recipe by Silvia Baldini —This dish is very personal to me, it reminds me of the kind of simple, honest food you find across Italy, where a handful of pantry ingredients are treated with care and transformed into something deeply satisfying. It’s inspired by the classic tuna and bean salads I grew up around, where nothing is complicated, but every element has a purpose.
I like to soften the sharpness of red onions with a quick pickle, just enough to tame their bite while keeping their character.
The beans are the heart of the dish, traditionally borlotti, though cannellini work just as well, and I treat them in two ways: half are puréed until silky, the rest left whole for texture. Instead of serving the bread on the side, I break crisp, thyme-scented sourdough bread into the salad itself, so it soaks up all the flavors. The onions bring all the acidity the dish needs, and I finish everything with a final drizzle of good balsamic, just enough to tie it together.
Each bite feels rustic, balanced, and unmistakably Italian.
| Servings | Prep Time |
| 4 people | 25 minutes |
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Recipe by Silvia Baldini —This dish is very personal to me, it reminds me of the kind of simple, honest food you find across Italy, where a handful of pantry ingredients are treated with care and transformed into something deeply satisfying. It’s inspired by the classic tuna and bean salads I grew up around, where nothing is complicated, but every element has a purpose.
I like to soften the sharpness of red onions with a quick pickle, just enough to tame their bite while keeping their character.
The beans are the heart of the dish, traditionally borlotti, though cannellini work just as well, and I treat them in two ways: half are puréed until silky, the rest left whole for texture. Instead of serving the bread on the side, I break crisp, thyme-scented sourdough bread into the salad itself, so it soaks up all the flavors. The onions bring all the acidity the dish needs, and I finish everything with a final drizzle of good balsamic, just enough to tie it together.
Each bite feels rustic, balanced, and unmistakably Italian.
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Ingredients
- 1 medium red onion peeled
- ½ cup warm water
- ½ cup red wine vinegar
- ¼ cup cup granulated white sugar
- 1 15 ounce can borlotti or cannellini beans, drained and rinsed
- 4 slices sourdough bread (about ½ inch thick)
- extra virgin olive oil
- fresh thyme
- 1 5-ounce can tuna in olive oil
Servings: people
Instructions
- Thinly slice the red onion. In a bowl, combine warm water, red wine vinegar, salt, and sugar, stirring until dissolved. Add the onions and let them sit for 15–20 minutes to gently soften and lose their harsh edge.
- Drain and rinse the beans. Transfer half to a food processor and purée until smooth and creamy, adding a little olive oil if needed. In a bowl, combine the puréed beans with the remaining whole beans. Season lightly with salt.
- Heat a pan over medium heat. Tear the sourdough into small, rustic chunks. Toss with olive oil and fresh thyme, then toast in the pan until golden and crisp.
- Drain the pickled onions. Divide the puréed bean mixture among four small bowls and spread evenly. Gently break the tuna into large flakes. In a large bowl, combine the tuna, pickled onions, and toasted sourdough pieces, tossing lightly so the bread absorbs the flavors. Spoon the mixture evenly over the puréed beans.
- Drizzle generously with extra virgin olive oil and finish with a light drizzle of balsamic vinegar and a few leaves of fresh thyme. Serve immediately.
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