During the summer I like to make up a big bowl of some type of salad on Sunday, to have something to see us through a week of lunches. More often than not it’s a grain or rice salad.
This past Sunday’s insalata della settimana was based purely on what was in the fridge. As well as what wasn’t.
A bag of shelled borlotti beans had to be used up. They were the last remnants of the previous week’s trip to the farmers market. You’re probably wondering why I had to use them up, since beans last forever, right? Except these were fresh beans, not dried. Popped out of the pod by the vendor, they are sold ready to go and only need about a half hour cooking, to become tender.
The problem was that besides a bunch of parsley, the beans were absolutely the only thing fresh left in the fridge. So while I’d usually add something bright and colorful like bell peppers or cherry tomatoes to a bean salad, I was forced to raid the pantry.
An excellent can of olive oil-packed tuna and beautiful red onions from Tropea came to the rescue.
A hefty pour of olive oil, some freshly cracked black pepper turned it all into a light – yet delicious – Sunday lunch. With plenty left over to see us through at least three more lunches this week.
bean and tuna salad
2 cups dried beans*
1 big red onion, chopped
250 gram can of olive oil packed tuna**
1 big bunch of parsley, roughly chopped
black pepper, salt
extra virgin olive oil
*Beans: yes, you can use canned beans. But as always, dried are so much better. (or fresh if you can get them). If you are using dried beans, soak for at least 6 hours, then cook in abundant salted water until just tender. Don’t over cook. When you’re making bean salad a bit of a bite is a good thing, and you definitely want to avoid the mush factor. Drain beans and place in big bowl.
**Tuna: I consider water-packed tuna to be the equivalent of boneless, skinless chicken breasts. In other words, why bother? High quality, olive oil packed tuna is a thing of beauty, delicious and an essential part of this salad. I was especially indulgent for this salad, since I used a can of ventresca, or belly tuna. Known as toro in sushi restaurants, the canned version is super tender, flavorful and rich. It’s also pricey, so you might just want to use regular oil packed tuna.
Open the tuna and add to the beans, along with the olive oil it is packed in. (come on, you can do it. Don’t drain that good, tuna flavored oil away!)
Add onion and parsley, and stir. Add salt and abundant black pepper to taste. You may need a bit more olive oil.
This is the basic version. If you do end up making it to have at lunches during the week, then each day you can add something else to change things up. A sliced tomato is always great. Some chopped bell peppers. I also love celery. It’s up to you.
It is 90+ degrees here in NYC and muggy. I just found a soulution for dinner. I love this salad as does my husband so this is what we will be eating this evening. In my dishes from Vietri. And we will drink a toast to you for this fabulous suggestion.
I have seen tuna packed in olive oil in both CANS and JARS.
Do you think one is better than the other ?
This “recipe” is exactly how we frequently cook!! My husband never knows what he is going to make until he looks in the fridge and the pantry! He LOVED your comparison of non olive oil tuna and white meat chicken!!! Siamo d’accordo!!! My variation of this today will include rucola from my garden. The first pickings!
Sounds delicious! I often put argula in ours too.
I like adding celery and dijon mustard to my tuna. Sometimes add a bit of mayo. Let flavours meld for a while, hour at least.
I think that if I could easily buy belly tuna it would be too addictive! How often I think what better products you have there, Elizabeth…
Hi Heather-
For what it’s worth, Zingerman’s sells a couple of belly tunas:
https://www.zingermans.com/Product.aspx?ProductID=P-YVT
https://www.zingermans.com/Product.aspx?ProductID=P-TUN
There’s also a great olive oil packed tuna that’s on sale right now. It’s the loin, not the belly, but it’s still pretty delicious stuff.
https://www.zingermans.com/Product.aspx?ProductID=P-ORT
I hope that may help. Let me know if there’s anything else I can do for you!
Val, Zingerman’s Mail Order
[email protected]
This is a summer staple at our house as well. I vary it by sometimes using tinned mackerel or italian tuna packed in garlic infused oil. In a pinch, canned diced tomatoes work. Sometime a spritz of lemon and a few capers. The variations are endless.
I’ve been using tinned mackerel a lot lately too. Much moister than regular tuna, and also much less expensive. Eataly in Rome carries a great brand. I also love the idea of using canned tomatoes. Great idea!
I also love to make this salad all summer, in the US I use White Tuna in Olive Oil by Ortiz, it is wonderful with Cannellini Beans, just as Elizabeth’s recipe. Va bene! Grazie Elizabeth!
I do this one too! But add: 3 tbs. oil packed chopped sun dried tomatoes; 1/4 cup chopped basil; 1/4 cup chopped brine cured black olives; 1 tbs balsamic, red or white.
Yummm. ps: I agree the ventresca is far superior, but a small jar here in SoCal is $10.00!
You variations sounds delicious! And yes, I know, the ventresca is horribly expensive here too. This was a can I picked up at the Salone del Gusto, which was more affordable. I wish I had gotten more!