Tuna with Beans and Breme Onion, a great classic of cuisine with an extra touch: the Breme onion, a Slow Food presidium, an Italian excellence that I told you about HERE. And in just a few minutes, a simple, delicate yet rich dish is ready to be served as an appetizer or as a main course for a picnic. Ready to prepare tuna with beans and Breme onion with me?
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 cup cup canned white Spanish beans
- 1.4 oz Breme onion
- 3.5 oz tuna in oil (drained)
- 15 Taggiasca olives
- 2 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Bamboo Cutting Board
- 1 Knife
- 1 Bowl
- 1 Serving Tray
Steps
Thinly slice the Breme onion. If you prefer to remove the strong taste of the onion, just soak it in cold water for an hour. With the Breme onion, it wouldn’t be necessary, but it depends on your taste. Pour the beans into a bowl, add the onion and the tuna drained from its oil, the olives, and season with the extra virgin olive oil. Adjust the salt and mix well but gently. Transfer to a serving dish and serve immediately.
Notes
The tuna, bean, and onion salad can be stored for up to one day in the refrigerator in an airtight container.
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