Insalata Di Tonno E Fagioli – Tuna and Bean Salad

Tuna and Bean Salad – Katrin Gilger CC BY-SA 2.0


1 lb. cannellini beans
2 tbs. extra-virgin olive oil
6 oz. tuna in oil
1 pinch of pepper
1 medium onion finely sliced

How to make the Tuna and Cannellini Bean Salad:

Soak the beans overnight and cook for 1 1/2 hours, starting with cold salted water. Drain and cool. Combine the beans, coarsely crumbled tuna, and the onion in a bowl. Add the olive oil, a pinch of white pepper, and salt to taste. Toss well. Serve at room temperature.

The same recipe can be made with smoked herring instead of tuna.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at