Fagioli E Tonno (White Bean and Tuna Salad)

My brother-in-law gave me such an unusual present for Christmas: A can of tuna fish.  He absolutely swore by it and being a Seattle native, I must assume he knows fish.   I have been waiting for just the right recipe to inspire me to use this superior product and today I found and adapted a recipe in the April edition of Saveur cooking magazine for a white bean and tuna salad.

I was so surprised when I open this can of St. Judes tuna as it was one solid hunk of fish.  None of the cat food looking stuff you get from the national brands (I won't name names but I think you know who you are Charlie!)  It was amazingly flaky and very white in color and the taste was fantastic.

This wonderful salad took all of ten minutes to put together and the results were delicious.  This would be a great luncheon meal or something to take on a picnic.  It is at its best when left to sit a couple of hours before eating so the flavors combine to their fullest.    Here is the website to St Judes products if you are interested:  http://www.tunatuna.com/

Fagioli E Tonno (White Beans and Tuna Salad)

2 cans of cannelini beans, drained and rinsed well
1 5.5 oz. tuna, drained
6 Tbsp. extra virgin olive oil
2 cloves garlic, finely minced
3 Tbsp. finely slivered red onion
2 Tbsp. red wine vinegar
Salt and pepper to taste
2 Tbsp. parsley or basil finely chopped

Whisk together olive oil, vinegar and garlic in a bowl.  Combine vinegar mixture with beans, tuna, onion and herbs.  Season with salt and pepper to taste.  Let sit for 2 hours before serving.