Tonno e Fagioli

A rustic Tuscan salad of creamy cannellini beans and olive oil-packed tuna, dressed simply with red onion, lemon, and peppery olive oil. Lunch in five minutes from the pantry.

RECIPE

Tonno e Fagioli

A rustic Tuscan salad of creamy cannellini beans and olive oil-packed tuna, dressed simply with red onion, lemon, and peppery olive oil. Lunch in five minutes from the pantry.

Prep10 mins

Cook0 mins

Total10 mins

Servings4

Lunch

Italian

Toscana

Quick

Ingredients

• 400g cannellini beans, cooked or canned, drained and rinsed
• 200g canned tuna in olive oil, drained and flaked
• 1 small red onion, thinly sliced
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil
• Fresh flat-leaf parsley, chopped
• Salt and black pepper to taste

Preparation

1

Combine beans and flaked tuna in a bowl.

2

Add thinly sliced red onion.

3

Dress with lemon juice, olive oil, salt, and pepper.

4

Toss gently so the beans don't break.

5

Garnish with parsley. Serve at room temperature with crusty bread.

Servings and Nutrition

Number of Servings in Tonno e Fagioli

4

Nutrition for 1 serving (1 cup)

310

Calories (kcal)

24

Protein (g)

28

Carbs (g)

11

Fat (g)

Protein 24.0g

31%

Carbs 28.0g

36%

Fat 11.0g

32%