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Cannellini Beans with Tuna and Pickled Cipollini Onions

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Serves 4 as a side dish

  • by from Fine Cooking
    Issue 109

Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with crusty bread.

  • 2 (15-oz.) cans cannellini beans
  • 1 (6- to 7-oz.) jar or can imported tuna (packed in olive oil)
  • 10 to 12 Pickled Cipollini Onions with Chile and Cloves, thickly sliced
  • Juice from 1/2 lemon
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely chopped fresh flat-leaf parsley

Drain and rinse the beans. Transfer them to a serving bowl.

Drain the tuna, flake, and add it to the beans.

Toss the onions with the bean mixture. Add lemon juice, salt, and pepper to taste. Stir in the parsley and serve.

nutrition information (per serving):
Calories (kcal): 240, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 0, Protein (g): 21, Monounsaturated Fat (g): 0, Carbohydrates (mg): 32, Polyunsaturated Fat (mg): 1, Sodium (g): 600, Cholesterol (g): 15, Fiber (g): 9,

Photo: Scott Phillips

We were attracted to this recipe by a menu in last months issue for a 'feast of the seven fishes'. We adapted it to serve as one of the courses of our New Years Eve dinner with friends in D.C. Chanced upon a tin of cipollini onions pickled in balsamic vinegar for an atrocious price. We then substituted 8oz. fresh Ahi Tuna, seared and shredded along with some good olive oil. An absolutely amazing dish for a fish course or a lunch. All agreed.

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