WHITE BEAN TUNA SALAD
GIANT BEANS 101
Giant beans or gigantes are white runner beans. It’s crucial to cook them properly in order to enjoy this creamy and meaty type of beans.
In order to achieve the best possible results, follow these steps:
Soak the beans overnight in ample water. Drain the next day.
2. Place in a large pot with cold water and bring to a boil. Lower heat and simmer, skimming the foam off the top. Simmer beans for 1-1 ½ hours, until tender but firm.
PREP TIME 30 minutes
SERVES 4
Ingredients
- 2 12- ounce cans of white tuna packed in water or olive oil
- 3 cups cooked giant beans gigantes or 2 15-ounce cans of canellini beans, preferably organic, drained
- 1/3 cup small capers in brine, drained, rinsed
- 1/3 cup extra virgin Greek olive oil
- 6 tbsps red wine vinegar
- 1 tsp dried oregano
- ½ red onions coarsely sliced or pickled red onion slices
- Sea salt and freshly ground black pepper
- 4 Tbsp finely chopped flat leaf parsley
Instructions
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Transfer the drained tuna to a serving bowl and break apart with a fork. Add the beans, capers, and onions to the bowl.
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In a separate small bowl, whisk the olive oil, red wine vinegar and oregano and season with salt and pepper.
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Pour the dressing into the salad and let it stand for fifteen minutes for flavors to meld.op with flat leaf parsley and serve.