There are tuna salads… and then there is this tuna salad. This is the Italian classic tonno e fagioli duo: white beans and tuna, done the way it should be—with no mayo in sight.
Just a few glorious ingredients: Organic Cannellini beans from the Alberti family in Umbria, red onions pickled in Valpolicella wine vinegar, and the crown jewel of the recipe, juicy and meaty Testa Conserve Bluefin Tuna Fillets from Sicilia.
Pantry friendly, flavor packed, protein rich. And if you make a batch of beans ahead of time, it comes together in 5 minutes flat. This isn’t just the best tuna salad you’ve ever had—it’s the best way to honor this marvel of a tinned fish creation. Better than any sashimi-grade tuna deal you’ll find at a restaurant.
WHY IT WORKS
Dunk in the whole jar of Testa Tonno Rosso: the award winning Bluefin Tuna fillets and the organic Sicilian EVOO they’re packed in;
Cooked Alberti organic Cannellini beans (+ their cooking liquid) have a far richer flavor and firmer bite than bland canned beans;
Soak red onions in a Valpolicella wine vinegar bath for a quick pickle with just the right tang and snap;
The dressing makes itself: A silky emulsion of onion marinade, a splash of bean cooking water, and that glorious tuna EVOO—the queen of no-waste recipes;
Make it ahead for a picnic or lunch al fresco and serve at room temp with fresh parsley, black pepper, and plenty of good bread.
YES, SUSTAINABLE TUNA EXISTS