Tuscan Tuna and White Bean Salad
Tuscans have been using beans in their traditional dishes for centuries. Because the Tuscan region was once under a feudal system, peasants living on large estates would often create simple, humble, and hearty meals from the produce and materials they could easily access while living off the land; beans were one of these staples. Combined with fish from surrounding rivers and bodies of water, peasants created and ate cold and hot dishes using their catch of the day, combined with beans and any other food they could scrounge up. Over time, this Tuscan tuna and white bean salad was born and became a staple of the region.
This simple salad is common all over Tuscany. It’s incredibly quick, easy, and healthy, making for a perfect lunch or light weekday dinner.
Servings: 4 large portions
2 six-ounce cans tuna packed in oil
2 cans drained and rinsed canned cannellini beans, or 3 cups fresh beans
1 large shallot, thinly sliced
1 tablespoon capers
4 cups arugula, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
Salt and pepper to taste
Mix all ingredients well in a large bowl and allow to marinade in the fridge for at least 30 minutes. Serve alone or with crackers. Enjoy this healthy and light meal with a glass of chilled Sauvignon Blanc or a Pinot Grigio.
2 Comments Add yours