Tuscan tuna & beans white or green
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Tuscan tuna & beans white or green
  Tuscan    Tuna    Beans    Greens    Entrees  
Last updated 6/12/2012 1:28:00 AM. Recipe ID 63170. Report a problem with this recipe.
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      Title: Tuscan tuna & beans white or green
 Categories: Entree
      Yield: 4 Servings
 
 
      1/2 md red onion -- chopped
        2 TB red wine vinegar
        3 c  cooked white kidney beans --
  :          or
  :          fresh green beans --
  :          steamed
      1/4 c  extra virgin olive oil
  :          salt and pepper
        8 oz tuna -- as noted
        1 TB chopped parsley
  
  This is a 'mother' recipe. It illustrates the Italian approach to
  preparing vegetables.  The dish features tuna, so the tuna's quality
  matters greatly. If canned, chose tuna packed in olive oil; if fresh
  tuna, grill or poach it, marinate in extra virgin. See further for
  detail.
  
  1. Marinate the onion with vinegar for 15 minutes. Drain the onion.
  
  2. Put the beans in a serving bowl. Mix with the onion, extra virgin
  olive oil, salt, and pepper.
  
  3. Drain the tuna, break it into flakes or chunks with a fork, and
  scatter it on top of the beans. Sprinkle with the parsley.
  
  Description and Detail: Preserved tuna, packed in extra virgin olive
  oil, is paired with white beans in Tuscany, a speedy dish to assemble
  if you've got beans on hand. Canned beans work well and simplify this
  preparation: open a few cans and chop an onion. Quality tuna makes a
  big difference in the success of this dish. Leftover grilled or
  poached tuna can be used instead of canned but it should be marinated
  in extra virgin olive oil. All choices will work better than water
  packed tuna. Scallions can be used in the spring, red onions for the
  rest of the year. Torquato, my farmer and muse, suggested combining
  green beans with tuna during his glorious green bean season, a
  fantastic idea. (Feniger) 




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Recipe ID 63170 (Apr 03, 2005)

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