This easy tuna and bean salad from Tuscany, is a healthy and delicious light meal.
This salad is a typical dish from Tuscany. This cuisine, noted for its simplicity and use of fresh seasonal ingredients, is healthy and rich in flavour. Beans are a popular ingredient in the region and are consumed throughout the year in favourites such as Pasta e fagioli, Ribollita, and Fagioli all’ucelletto.
For this salad I have used canned cannellini beans (rather than the dry variety) and tuna, as they work perfectly well here. It is incredibly easy to put this together and quite rewarding.
Often served as an antipasto, this salad can also be enjoyed as a light meal as temperatures begin to rise. The delicate taste of tuna with lemon juice, parsley and onions is very refreshing.
Tip: If you find the taste of freshly cut raw onions a bit strong, soak them in a bowl of cold water with a teaspoon of vinegar for approximately 10 minutes before draining and adding them to the salad.
Serve with bread to soak up the dressing.