RFCJ RECIPE ARCHIVE
Posted by : Ruth White Beans w/Tuna - pareve
From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY. FAGIOLI CON TONNO (White Beans with Tuna) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 8-oz. can cannelli beans, drained and rinsed 1/4 cup chopped scallions 1/4 cup olive oil 1 to 2 tablespoons fresh lemon juice Salt and freshly ground black pepper 7-oz. can first-quality tuna packed in olive oil 1 tablespoon finely chopped parsley Pinch of crumbled oregano Mix beans, scallions, oil and lemon juice. Season with salt and pepper and pile into serving dish. Break tuna into small pieces and arrange on top of beans. Sprinkle with herbs and serve at room temp.
