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Fagioli e tonno

White Bean and Tuna Salad
Total Time5 mins
Course: Antipasto
Cuisine: Italian
Keyword: quick


  • 1 large can cannellini beans, drained and rinsed, or about 500g/1 lb boiled beans
  • 1 can tunafish in olive oil drained
  • 1/2 medium red onion chopped
  • A few sprigs of parsley finely chopped
  • 1/2 lemon juiced
  • 1/3 cup 75 ml best-quality, extra virgin olive oil or to taste
  • Salt and pepper


  • Pour the beans into a colander and rinse them thoroughly. Allow the beans to ┬ádrain well.
  • In a large bowl, mix the beans with the tunafish, which you will have drained and broken up into chunks with a fork. Add the rest of the ingredients and toss well. If the mixture is a little dry, add more oil. Adjust for seasoning.
  • Serve, if you like on a bed of tender lettuce or topped with a light sprinkling of additional onion and parsley for color.