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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Tonno e Fagioli
Lunch
Italian
Toscana
Quick
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.
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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 Fagioli4
Nutrition for 1 serving (1 cup)
310Calories (kcal)
24Protein (g)
28Carbs (g)
11Fat (g)
Protein 24.0g31%
Carbs 28.0g36%
Fat 11.0g32%