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Antipasti Di Tonno E Fagioli

Recipe #82608 | 1¼ hours | 10 min prep | SERVES 4 (Change Servings)
(3) RATE IT NOW READ REVIEWS

RECIPE BY: Jim Cortina

A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time.

Posted on: Jan 31, 2004

Print Recipe

Ingredients

  • 1 (6 ounce) can tuna, drained
  • 1/2 small red onion, diced
  • 1 (14 ounce) can cannellini beans, liquid reserved (any white bean will do)
  • 1 garlic clove, sliced
  • 1 small celery rib, diced
  • 1 tablespoon whole grain mustard (or brown mustard)
  • 1/2 teaspoon dried oregano
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • salt and pepper

    • Directions

    1. 1
      Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
    2. 2
      Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
    3. 3
      Refrigerate for at least an hour before serving, but serve at room temperature.

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    Featured Reviews for This Recipe

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    From: ~Rita~

    On Aug 30, 2005

    Yes, there is a lot of liquid But I just topped it on a big bed of greens. I found this to be full of flavor! Salty and meaty from the tuna which I used albacore. Creaminess from the beans, crunch from the onions (I used sweet white) & celery. As for the mustard I used Grey Poupon Dijon mustard.Fresh and dried oregano was used. Very easy filling and healthy.Thanks!

    1 person found this review helpful

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    • From: Gingerbear

    On May 26, 2005

    This was a nice recipe. It went well as a side dish for an italian potluck for work. It was alot more soupy than I thought that it would be though. I thought the recipe would actually be more like a salad. It was very good and flavors were great too. Thank you, Jim.

    1 person found this review helpful

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    • From: tanya_g

    On Dec 29, 2004

    I doubled the recipe, but otherwise didn't change anything. It's delicious, and looks fantastic — although I had two problems. Problem one was that I ended up with way too much dressing - nearly a cup more than would have been necessary! And problem two was that the taste of red wine vinegar, while nice in small quantities, nearly overpowered everything else. This mostly resolved itself after an overnight refrigeration, but still, unless you're crazy about red wine vinegar, I'd cut the amount by a third at least. I'd probably also go easy on the liquid from the beans, because it made up more than half the volume of the dressing. I'll definitely make this again, but next time I'm going to pour the dressing over the tuna/beans/etc, to avoid the problem of too much liquid.

    3 people found this review helpful

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    • From: EdsGirlAngie

    On Feb 10, 2004

    I made this exactly as the recipe reads, and it's wonderful! I used a low-sodium tuna (I don't watch salt intake, but I don't like all of the weird flavor additives of other tuna) and the cannellini beans (I love their creamy texture). The amount of onion is just enough, not overpowering; the celery is just enough for some crunch. And I personally like squeezing just a touch of lemon juice on it! Thanks, Jim for posting such a fantastic recipe!

    2 people found this review helpful

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    • Read all 4 reviews
    Nutrition Facts

    Serving Size 1 (174g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    red wine vinegar

    Calories 326
    Calories from Fat 144 (44%)
    Amount Per Serving %DV
    Total Fat 16.1g 24%
    Saturated Fat 2.5g 12%
    Monounsaturated Fat 10.7g
    Polyunsaturated Fat 2.2g
    Trans Fat 0.0g
    Cholesterol 16mg 5%
    Sodium 68mg 2%
    Potassium 698mg 19%
    Total Carbohydrate 26.5g 8%
    Dietary Fiber 6.6g 26%
    Sugars 0.9g
    Protein 19.9g 39%
    Vitamin A 960mcg 19%
    Vitamin B6 0.3mg 16%
    Vitamin B12 4.0mcg 66%
    Vitamin C 1mg 1%
    Vitamin E 2mcg 8%
    Calcium 102mg 10%
    Iron 4mg 24%

    detailed view...

    how is this calculated?

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