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Bean, Tomato, Onion and Tuna Salad




Source of Recipe


internet


List of Ingredients




1 1/4 cups dried zolfini -- cannellini, navy or cranberry beans
2 cloves garlic
1 sprig rosemary
1 sprig sage
Salt to taste
3 ripe medium tomatoes -- cored and cut into
bite-size pieces
1 medium red onion -- sliced thin
1 cup Italian tuna -- drained and flaked
3 tablespoons finely chopped fresh basil
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste.

Rinse beans, removing pebbles or dirt. Soak overnight in 2 quarts
cold water. Drain and rinse beans, and put in a medium saucepot with 2 quarts fresh water. Wrap garlic, rosemary, and sage in cheesecloth, and add to pot. Bring to boil, then simmer for 20 minutes. Add salt. Continue to cook 15 to 25 minutes, or until beans are tender. Add water as needed to keep beans covered. Let beans cool in cooking liquid, and drain.

In a large bowl, toss together beans, tomatoes, onion, tuna and
basil. Season with vinegar, oil, salt and pepper.


Recipe