Salads like this one often grace the antipasti table at Italy’s trattorias, where it is served as an appetizing first course. The beans make it substantial enough to be the main dish at a supper or lunch, which is how it is offered here. Try to make it a couple of hours ahead so the flavors have a chance to marry.
Yield: 4 servings
1½ tablespoons freshly squeezed lemon juice
1 garlic clove
1/3 cup extra virgin olive oil
Two 15- to 19-ounce cans white kidney (cannellini) beans, drained and rinsed
One 6½-ounce can tuna in olive oil, drained and flaked
1/3 cup drained and sliced oil-packed sun-dried tomatoes
¼ cup finely chopped red onion
2 tablespoons chopped fresh parsley or basil
1. Whisk lemon juice, garlic, ¼ teaspoon salt, and 1/8 teaspoon freshly ground pepper in medium bowl. Gradually whisk in olive oil.
2. Add beans, tuna, tomatoes, onion, and parsley. Cover and refrigerate to blend flavors, about 2 hours.
3. Remove from refrigerator about 30 minutes before serving. Serve at room temperature.
Substitute 4 ounces thinly sliced salami, cut into thin strips, for the tuna.
Simple Tip: Mediterranean cooks have been preserving tuna in olive oil for years. Some domestic brands are now following suit, and you can find them in the canned fish department at the supermarket. Or, look for imported tuna in olive oil at stores with Italian products. You can substitute tuna in vegetable oil or water, if you wish.