White Bean, Tuna and Sweet Onion Salad
(Insalada di Fagiolo, Tonno e Cipolle)
Suggested Wine: Campanile Pinot Grigio, Santa Margherita Pinot Grigio or Fontana Candida Fracati.
2 cups Cannellini beans, sorted and soaked in plenty of water overnight
1 small red onion, thinly sliced and soaked in cold water for 1 hour
1/2 cup extra virgin olive oil
3-4 Tbsp. of Chianti vinegar
Salt & freshly ground pepper to taste
2 cans tuna packed in oil, drained
Cook the beans over low heat until tender. Drain and place in large salad bowl, and let cool at room temperature. Drain the onions, spread on paper towels and pat dry. Add the onions to the beans and season generously with salt & pepper. Stir briefly. Add tuna, vinegar and olive oil and toss well. Adjust the seasoning and serve at room temperature with grilled country bread.
