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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 (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0; Protein (g): protein g 21; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 32; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 600; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 9;

Photo: Scott Phillips

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