
Tonno con fagioli (tuna and cannellini beans)

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This is a fresh tasting antipasto that is very easy to make. It also makes a great lunch dish.
ingredients
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serves: 4
1 1/4 cups (225 g) dried cannellini beans (soaked in cold water overnight)
1 leaf bay
1 shallot (thinly sliced)
2 sprigs of thyme
1 clove garlic (peeled but left whole, plus 1 small garlic clove, crushed)
1/3 cup (85 ml) extra virgin olive oil (plus a little extra for serving)
3 tablespoons lemon juice
1 small red onion (thinly sliced)
3 tablespoons chopped flat-leaf parsley (plus extra for garnish)
Salt and freshly ground black pepper
TUNA CONFIT:
1 (10-oz/275-g) thick tuna loin steak
1 cups About 1/4 (300 ml) inexpensive olive oil
1 onion (thinly sliced)
2 cloves garlic (sliced)
2 leaves fresh or dried bay
1/4 small lemon (sliced)
1 large sprig of thyme
Servings Per Recipe: 4
Amount per Serving
Calories: 839
- Total Fat: 79.1 g
- Saturated Fat: 11.2 g
- Trans Fat: 0 g
- Cholesterol: 9.2 mg
- Sodium: 296.5 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.5 g
- Sugars: 5.8 g
- Protein: 14.1 g
preparation

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