© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
1 pound cannellini beans
2 tablespoons extra-virgin olive oil
6 ounces tuna in oil
1 pinch of pepper
1 medium onion, finely sliced
salt
Soak the beans overnight and cook for 1 ½ hours, starting with cold salted water. Drain and cool. Combine the beans, coarsely crumbled tuna and the onion in a bowl. Add the olive oil, a pinch of white pepper and salt to taste. Toss well. Serve at room temperature.