Recipe by Silvia Baldini — This has always been one of my favorite Italian starters.
Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor.
I like to serve it as a starter or with a line up of small cicchetti;
Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
| Servings | Prep Time |
| 4 appetizers or 12 small cicchetti | 15 minutes |
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Recipe by Silvia Baldini — This has always been one of my favorite Italian starters.
Tuna and Cannellini beans salad. It's a pantry salad. It's effortless to make but bursting with flavor.
I like to serve it as a starter or with a line up of small cicchetti;
Cicchetti are small delicious bites of savory dishes always served with a sparkly cocktail.
|
Ingredients
- 1 medium red onion (finely chopped)
- 4 tablespoons fresh lemon juice
- 2 x 14 ounces cans borlotti beans
- 2x 8 ounces can of tuna in olive oil
- 3 tablespoons extra virgin olive oil
- salt to taste
- black pepper to taste
- 2 tablespoons chopped fresh flatleaf parsley
- crostini or sliced baguette
Servings: appetizers or 12 small cicchetti
Instructions
- Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
- Drain the beans and rinse to get rid of any gloop, then place in a bowl. Drain the tuna and flake it into the beans. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.
- Serve on crostini, sliced fresh baguette drizzled with good olive oil or in small individual ramekins.
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