Heirloom Beans by Steve Sando

Author:Steve Sando
Language: eng
Format: epub
Publisher: Chronicle Books
Published: 2008-03-12T04:00:00+00:00

ITALIAN MARROW BEANS WITH TUNA

Serves 4

ONE 5-OUNCE CAN BEST-QUALITY, OLIVE OIL–PACKED TUNA, drained slightly

½ MEDIUM SWEET ONION, very thinly sliced

1 CELERY STALK, cut in half lengthwise and then on the diagonal into ¼-inch-thick slices

1/3 CUP CHOPPED FRESH FLAT-LEAF PARSLEY

2½ CUPS WELL-DRAINED, COOKED MARROW BEANS (page 23), warmed slightly

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 TEASPOONS RED WINE VINEGAR

SALT AND FRESHLY GROUND PEPPER

Italian and Spanish cooks make variations of this dish, which at its base consists of beans, tuna, and oil. This is a dish where you can’t skimp on any of the ingredients. Look for Italian, Spanish, or Portuguese tuna packed in olive oil. Add a small baguette and you have a great portable lunch. You could serve a green salad as well.

Put the tuna in a salad bowl and break it up slightly with a fork. Add the onion, celery, parsley, and beans. Drizzle with the olive oil and vinegar. Season with salt and pepper and toss well. Taste and adjust the seasonings. Serve at room temperature within 2 hours.

Substitution Note: Runner cannellini or any other mild white bean will work here. Another option is flageolet.

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