Insalata di Tonno e Fagioli - Tuna & Bean Salad
Prep time
Total time
Serves: 4 as a luncheon dish, 8 as a salad or appetizer
  • 2 - 5 ounce cans of imported Italian tuna packed in olive oil
  • 2 - 14 ounce cans of white broad beans, sometimes referred to as Lupini beans
  • ½ cup diced red pepper
  • ⅓ cup diced red onion
  • 1 cup diced celery, taken from the center of the stalk including the leaves
  • 1 Tbs. capers, rinsed of salt or drained if brine
  • ⅓ cup extra virgin olive oil
  • Juice of half a large lemon
  • ¼ cup Italian parsley leaves, chipped
  • Salt
  • Freshly ground black pepper
  • 3 cups of peppery wild arugula
  1. Open the canned beans, place in a colander, and rinse well with running cold water; allow to completely drain.
  2. Open the tuna and drain it of excess olive oil.
  3. Add the pepper, onion, celery and half of the chopped parsley to the drained beans and gently combine; season with salt and freshly ground black pepper.
  4. Arrange the arugula onto a serving platter. Spoon the bean mixture over the arugula. Using a fork, remove the tuna from the cans and place on top of the vegetable, try not to break up the tuna into small pieces. Scatter the remaining parsley and capers over the dish. Drizzle with the extra virgin olive oil followed by the fresh lemon juice.
Recipe by LaBellaSorella at