October 11, 2018
Salads, Beans, Fish,
Tuna, North American, Make-Ahead, Refrigerator, Stove Top, Low Cholesterol, Vegetarian, Make it from scratch, White Beans, All Occasions more
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"Just the kind of recipe I like. Make sure to use a good quality canned tuna, which makes all the difference. Preferably packed in olive oil, imported from Italy or other European country. Pastene or Genova brands are preferred."
Two days before serving, soak the beans in a large bowl of water.
The next day, drain the beans and place them in a large saucepan. Cover with water, add the salt, and bring to a boil.
Reduce the heat, cover, and simmer gently until the beans are tender, 1 - 1.5 hours. Drain.
In a large bowl, combine the beans, parsley, and scallions.
Drain the tuna and flake the tuna with a fork and fold into the beans.
In a small bowl, whisk the lemon juice, vinegar, and oil.
Pour over the beans and stir gently to combine. Season with salt and pepper to taste.
Refrigerate for 8 hours or overnight.
Serve over mixed greens or on it's own as a side or alone for a light lunch.
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