Tuna and onion bean salad: rustic appetizer or single dish, this salad is a great classic of Italian and especially summer cuisine. On my YouTube channel also find the video recipe in 30 seconds format. The traditional recipe includes white beans, but I like to prepare it when, in summer, fresh borlotti beans are in season. The ones I use to prepare the delicious summer pasta and beans (the 'fagiolapasta’ siciliana), that are in VIDEO RECIPE on my YouTube channel. In any case, you can use the beans you prefer.
What beans to use in salad with tuna and onions
Clearly, if you use dried beans, whether they are white or otherwise, you will have to soak them in water for at least a day before cooking them. Fresh beans, instead, have the advantage to be able to be cooked immediately. Cooking times also change: about 50 minutes for soaked dry beans, About 30 minutes for fresh borlotti. Alternatively, you can also use pre-cooked beans: there are various types. In this case you have to wash them well under running water, but you have the advantage of not having to boil them.
The other ingredients of the tuna and onion bean salad are, Obviously, tuna and onions. Tuna, you can use tuna in oil or natural tuna, but I advise you to use the tuna fillet contained in glass or even the belly. They are full-bodied and sodi fillets, much better than the tuna contained in the cans. Onion, have no hesitation: onion of Tropea Igp. A sweet onion, perfect to taste raw, croccante e aromatica.
You can serve this salad as a rustic appetizer in a lunch or dinner by the sea, or as a single dish, since it contains carbohydrates and proteins. I like to flavor it with lots of basil, but you can also add parsley. Then, lemon juice and freshly ground black pepper. And the salad is served. At this point, I just have to tell you to take a look at all my OF SALAD RECIPES Summer, fresh and delicious rice, fish, legumes, chicken, vegetables. And wish you a good day.
250 grams of dried beans or 400 grams of fresh or pre-cooked beans
2 red onions of Tropea PgI
250 grams of tuna in oil
extra virgin olive oil, to taste
salt and pepper, to taste
lemon juice, to taste
parsley and fresh basil
With dried beans: put the beans to soak in plenty of cold water a day in advance. Then rinse them carefully and boil them in salted water. Cover and cook for 50 minutes or until the beans are tender. Remember to boil the legumes only at the end of cooking and let them cool in the water so that they can absorb the salt. When the beans will be cold, drain them well and tod with a little extra virgin olive oil.
With fresh borlotti beans: clean the beans and boil them in unsalted water. Cook for 30 minutes or until they are tender, salt and proceed as for dried beans.
With precooked beans: drain the beans from the liquid carefully and in plenty of cold water.
Clean the onion and cut it into very thin washers. Finely slice also the green and fresh parts of the onions.
Finely chop the parsley and chop the basil. Drain the tuna in oil. Remember that a good quality tuna is stored in olive oil (and sometimes even extra virgin olive oil) that can be reused just to season salads. This oil contains a lot of vitamin A because it is the one contained in the tuna itself that, in part, is translated into oil.
In a large soup bowl, mix beans, the onion, shredded tuna, the chopped herbs. Season well with extra virgin olive oil, lemon juice, salt and black pepper. Decorate with a few onion washer and pieces of tuna. You can consume it now or store it in the refrigerator, well covered with plastic wrap. Good appetite!