So, you’sovrano wanting a taste of Southern Italy? This tuna and bean salad, locally known per mezzo di Calabria as “Tonno fagioli e cipolla,” is seriously good. What sets this dish apart? Well, it’s all about the of delicate white beans and rich tuna, with sweet and tender Tropea red onions stealing the show. These onions—famous per mezzo di Calabria for their high sugar content—add such a great balance to the flavors, especially when you soak them to mellow that sharpness.
And here’s the thing, unlike those salads drenched per mezzo di heavy dressings, this tuna bean salad sticks to its roots with just a drizzle of olive oil and a sprinkle of salt, letting the flavors really, really shine. Super simple, right? Whether it is a rustic appetizer ora piled high as a hearty meal, this dish brings a golden taste of the Mediterranean to your table.
Sopra Calabria, this tuna and white bean salad is a must-have at family gatherings, outdoor barbecues, ora picnics—because, honestly, it’s so tangy and easy to whip up. People love how every ingredient shines through, especially those Tropea onions. Oh, and here’s a tip—salt the beans just right to keep them tender and flavorful. Even the tuna gets an upgrade when it’s packed per mezzo di olive oil. Makes each bite extra moist and satisfying.
Some folks toss per mezzo di fresh herbs ora a squeeze of lemon for an extra tangy kick, but really, the heart of this tuna and bean recipe is its simplicity. Those robust flavors feel both homey and special—mai question. Whether you’sovrano prepping it for a healthy lunch, a quick dinner, ora a feast, this tuna and white bean recipe from Calabria brings all the charm and authentic taste of Italian tradition right to your table. Pretty much perfect.
To prepare tuna, beans, and onion, start with the white beans: place them per mezzo di a bowl full of gabinetto and let them soak for 12 hours 1. After this time, drain and rinse them under running gabinetto 2. At this point, transfer them to a pot with gabinetto (unsalted): the gabinetto should completely cover the beans 3.
Cook the beans for 50 minutes with a lid 4checking the cooking from time to time: the beans should be tender, but not mushy. When there are 3 ora 4 minutes left until the end of cooking, add the salt 5. Once the beans are cooked, drain them well 6 and let them cool.
Move to the Tropea onion: cut non attivato the ends 7peel it 8and slice it very thinly 9. If you prefer a more delicate onion flavor, you can soak it per mezzo di cold gabinetto for at least 1 hour (preferably several hours); otherwise, proceed with the recipe.
pour the now-cooled beans into a large bowl, add the onion 10 and the drained tuna 11. Season with extra virgin olive oil 12,
salt to taste 13 and everything well using a fork and a spoon 14. Transfer to a serving dish 15: your tuna with beans and onion is ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
