Tuna, White Bean and Red Onion Salad


A simple delicious salad that makes a great lunch or light dinner.

Tuna, White Bean, Red Onion Salad

Serves 4


4 cups cooked white beans drained, chilled (see below) or 2 cans of white beans

1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks

1 small red onion, very thinly sliced (about 1 1/2 cups)

1/4 cup extra-virgin olive oil



Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper. Garnish with parsley.

Inspired by Bon Appetite October 2009

Cannellini Beans with Garlic and Sage

About 6 cups


1 pound dried cannellini (white kidney beans)

8 cups room-temperature water

2 tablespoons olive oil

1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves

1 large fresh sage sprig

1/4 teaspoon whole black peppercorns

1 teaspoon salt


Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.

Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium-low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt.

Inspired by Bon Appetite October 2009



Makes a great crostini as well!




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