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Roman Bean and Artichoke Salad with Olive Oil Tuna
For this Italian-inspired bean salad, look for good-quality tuna packed in olive oil. Its texture is silkier than tuna packed in water, and its flavor is richer than varieties packed in vegetable oil. A couple of our favorite brands are Genova and Wild Planet. If you like, serve with thick slices of rustic bread that have been toasted or grilled, then rubbed with garlic.
4
Servings
15 minutes
plus cooling
Ingredients
-
2
15½-ounce cans Roman beans OR cannellini beans, rinsed and drained
-
Kosher salt and ground black pepper
Pardon the interruption
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Very nice. I used a very earthy and robust Portuguese Cobrancosa olive oil. I liked the idea of adding olives so I added Kalamata but may add Castelvetrano instead next time since they are more buttery. I did Pecorino Romano also. I would love to add anchovies next time but I don't want to overpower the tuna. This makes for an excellent base salad with so many things that compliment it.
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Delicious - it's like an Italian version of Salad Nicoise! We added sliced olives, used half-n-half peperoncini & roasted red peppers, and shaved some parmigiano on top to really make it Roman! This will become a regular in our home!