TUNA AND BEAN SALAD

Fagioli col tonno

Tuscany
Preparation - Easy
Serves 4

Tuscans and beans. One of the best-known Florentine dishes yet easy to prepare, attractive, delicious. If you can get Italian cannellini beans and have the time to cook them well, otherwise use canned white beans. Perfect for picnics, barbecues or for lunch. Sliced ripe tomatoes with some good olive oil and a sprinkling of coarse salt are a perfect match for this. A loaf of fresh crusty bread completes an attractive luncheon menu.

2 15 oz can white beans, such as Great Northern or cannellini
1 6 oz can premium quality tuna packed in oil, drained
1/2 Spanish onion, more to taste, thinly sliced, soaked
5 T extra virgin olive oil
salt and freshly ground black pepper

Place sliced onion in small bowl, cover with cold water and 1/2 t salt, soak for an hour or more. (This process is generally used when a recipe calls for raw onions. It reduces the sharpness of the onion.)
Drain and lay on paper towels.
Rinse beans in cold water and drain well.
Place beans in a bowl.
Drizzle with 2 T olive oil, salt and a generous amount of pepper.
Drain tuna and place on beans.
Scatter onion on top of tuna and beans.
Pour the rest of the olive oil, toss lightly and taste for seasoning adding to taste.
Serve.