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X Italian Vegetable and Side Dishes
Bean and Tuna Fish Appetizer (with onions, garlic and pepper)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

1 1/2 cups dried white beans
1 clove garlic, split
2 teaspoons salt
1/2 cup thinly sliced onions
1/2 cup olive oil
1/2 teaspoon freshly ground black pepper
2 7 3/4-ounce cans tuna fish



Directions

Wash the beans, cover with water and bring to a boil; let soak 1 hour.

Drain, add fresh water to cover and the garlic.

Bring to a boil and cook over low heat 2 hours or until tender.

Add the salt after 1 1/2 hours cooking time.

Drain well, and discard the garlic.

Toss the beans with the onions (separated into rings), the oil and pepper.

Chill.

Drain the tuna and cut into chunks.

Arrange on top of the beans.

Serves: 6-8.


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Giovanna Garzoni, 17th century.

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