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Tuna and Cannellini Beans

July 28, 2011

I love Italian “Trattorias”  (less formal than a Ristorante and more formal than an Osteria) that when you first walk in there are tables and tables of all the selections of their daily “antipasto”.  That view will really whet your appetite.  I always want one of each but this one is a must for me and every Trattoria’s recipe is a little different.  For summer days and nights it is fun to make a wide selection for the complete afternoon picnic or dinner or simply make it for an appetizer or a salad.

Tuna and Cannellini Beans

Ingredients

  • 2 Cans Cannellini Beans (15 0z., rinsed and drained
  • 4-5 Sun-Dried Tomatoes (chopped_
  • 1 Lemon (juice and zest)
  • 1 t. Garlic (minced)
  • 3 T. Extra Virgin Olive Oil
  • 1 T. Dried Parsley Flakes
  • Salt
  • Freshly Ground Pepper
  • 2 Cans Tuna in Olive Oil (drained and flaked)
  • Fresh Parsley (chopped)
  • Juliette Tomatoes (for garnish)
  • Fresh Parsley Leaves (for garnish)
  • Additional Olive Oil at table

Preparation

  1. In a large bowl combine the lemon juice, zest, garlic, olive oil, dried parsley, salt and pepper and  whisk thoroughly
  2. Add the beans and tomatoes and combine
  3. Add the tuna and fresh parsley and mix well; cover and refrigerate (at least one hour
  4. Serve on chilled plates and garnish with tomatoes and fresh parsley
  5. Pass additional olive oil at table

Serves (4-8)

A Trattoria Memory

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2 Comments leave one →
  1. July 29, 2011 08:32

    Another great cold meal!

Trackbacks

  1. Italian Garden Buffet « "Deja Vu" Cook

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