White Bean and Tuna Salad
While some versions of this classic Italian salad include salt-packed capers and fresh parsley, this simple recipe makes the most of pantry staples, including our Sweet White Runner (Corona) Beans.
Prep time: 10 min
Cook time: 130 min
Total time: 140 min
Makes 4 servings
Place beans in large bowl, and cover with three times their volume of water. Soak overnight. Drain.
Transfer beans to large stock pot, and add water to cover. Bring to a boil and cook for 3 minutes. Reduce heat to medium-low, and simmer until tender, about 2 hours. Drain.
Meanwhile, place onion in bowl, and cover with cold water. Squeeze to release as much onion liquid as possible. Drain. Refill with fresh water, and repeat. Repeat process at least three times total. Squeeze all excess water from onions before continuing.
Combine beans and onion in serving bowl. Add salt, and toss to combine. Add tuna, breaking up with fork. Add olive oil, vinegar and black pepper to taste, and toss thoroughly. Adjust seasoning if necessary. Serve with greens or crusty bread.