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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.

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