Cannellini Beans with Tuna and Pickled Cipollini Onions

Serves 4 as a side dish

by Eugenia Bone
from Fine Cooking
Issue 109
Last Edit Date: 3/11/2011 12:12:50 PM

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.

more about:

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 (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 0; Protein (g): 21; Monounsaturated Fat (g): 0; Carbohydrates (g): 32; Polyunsaturated Fat (g): 1; Sodium (mg): 600; Cholesterol (mg): 15; Fiber (g): 9;