Recipe courtesy of David Rocco

Insalata di Fagioli e Tonno: Tuna and Bean Salad

  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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2 (19-ounce) cans cannellini beans, drained and rinsed

14 ounces canned tuna in oil or water, drained

1 celery stalk, chopped

Juice of 1/2 lemon

1/2 cup extra-virgin olive oil


Freshly ground black pepper


  1. Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well. 
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