Print Recipe

Bean and Tuna Salad
(Insalata di Fagioli e Tonno)


  • 3 cups water
  • 1/2 pound dried white kidney, Great Northern or navy beans*
  • 1/3 cup olive or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • Freshly-ground pepper
  • 1 medium Spanish, Bermuda or red onion, thinly sliced
  • 1 (6 1/2 ounce) can tuna, drained
  • Snipped parsley


  1. Heat water and beans to boiling; boil 2 minutes. Remove from heat; cover and let stand for 1 hour.
  2. Dd enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours (do not boil or beans will burst).
  3. Drain and cool.
  4. Mix oil, vinegar, salt and pepper; pour over beans and onion in shallow glass or plastic dish.
  5. Cover and refrigerate, stirring occasionally, at least 1 hour.
  6. Transfer bean mixture to serving platter with slotted spoon.
  7. Break tuna into chunks; arrange on bean mixture.
  8. Sprinkle with parsley.

* 2 (15 to 20 ounce) cans cannellini or other white beans, drained, can be substituted.

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.