Cannellini Beans with Tuna and Pickled Cipollini Onions

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

Ingredients

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

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

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