Cannellini Beans with Tuna and Pickled Cipollini Onions

Cannellini Beans with Tuna and Pickled Cipollini Onions
Photo by Scott Phillips

Ingredients

  • Juice from ½ lemon
  • Kosher salt and freshly ground black pepper
  • 10 to 12 Pickled Cipollini Onions with Chile and Cloves, thickly sliced
  • 2 (15-oz.) cans cannellini beans
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 (6- to 7-oz.) jar or can imported tuna (packed in olive oil)

Drain and rinse the beans. Transfer them to a serving bowl. Drain the tuna, flake, and add it to the beans. Toss the onions with the bean mixture. Add lemon juice, salt, and pepper to taste. Stir in the parsley and serve.

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $27.59
    21%off
    Domaine Terlato & Chapoutier Shiraz Pyrenees Lieu Dit Malakoff
    Domaine Terlato & Chapoutier Shiraz Pyrenees Lieu Dit Malakoff 2009
  • $30.49
    21%off
    St. Supéry Napa Valley Dollarhide Estate Vineyards Sauvignon Blanc
    St. Supéry Napa Valley Dollarhide Estate Vineyards Sauvignon Blanc 2010
See More Deals »






Snooth Media Network