Beans with Tuna and Onion

Recipes of Beans with Tuna and Onion there are an infinite number of variations, the one from Bolognami, which I propose here comes from my Husband's great grandmother, made by the Tuscan peasants of the Sienese Valdichiana the night before to take it to the fields the next day as lunch or breakfast, since it would be well flavored and kept. The beans already had them at home, the onion was in the garden under the house, the tuna was bought in the nearest grocery store, preserved in large jars where it was sold to you weighed in pieces and wrapped in greaseproof paper to take home. All things now lost, but that I remember as a little girl, it was very good because it was Italian and absolutely from our seas

Beans with Tuna and Onion a Simple Fresh and Nutritious Salad

Beans with Tuna and Onion are a fresh and nutritious salad, very good, perfect for the summer, however suitable for any season, as an appetizer, first course, main course or main course. Once prepared with Cannellini Beans and good Italian Tuna in Oil, together with the Fresh Onion, which can be White if you like a strong aroma and flavor, Red if you like a lighter and more delicate flavor and aroma, just leave it for 30 minutes in the refrigerator to have a fresh dish for the summer, if you have leftovers and you don't finish it, it's tastier the next day. It is a very simple preparation but if you want to obtain a perfect result, which represents the historicity of the dish, you have to use quality ingredients, otherwise you get something else

Ingredients to Prepare Beans with Tuna and Onion

Ingredients for 4 People

500 g of Bolognami Cannellini Beans

2 Cans of Quality Italian Tuna in Oil (About 400gr)

Extra Virgin Olive Oil Gran Cru Santa Lucia Bolognami

2 Sage Leaves

1 Fresh White or Red Onion to taste

Quality Red Wine Vinegar

Black Kampot Pepper Bolognami

Fior di Sale from Trapani Bolognami

Preparation of Beans with Tuna and Onion

Start by soaking the Bolognami Cannellini Beans in plenty of water, at least for 12 hours. Once soaked, prepare a pot with plenty of salted water, put the sage leaves and the beans and bring to the boil. Pay attention to the cooking, the beans must remain compact and al dente, once cooked remove the sage leaves, drain them and let them cool. Some people use canned beans, I don't recommend it, even the best ones have a completely different taste that can ruin the recipe. Drain the tuna well from its oil and chop it as you like, some prefer it in larger pieces and others in small pieces, like me, put it in a salad bowl together with the now cold beans, cut the onion finely and add it. Dressed with Gran Cru Santa Lucia Bolognami Extra Virgin Olive Oil, Quality Red Wine Vinegar, dosed with Bolognami Trapani Fleur de Sel and plenty of freshly ground Bolognami Kampot Black Pepper. Stir everything well and let it rest covered in the fridge for 30 minutes. How tasty. Tradition says to drink red wine together but I recommend a fresh white like Riccio Cantina del Redi