Subject: Tuscan White Bean and Tuna Salad (Fagioli Toscanelli con Tonno)
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 10:46:16 EDT
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FOOD FUNNY
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Here's some tongue-in-cheek food humor from reader Lillian Toka:
Getting married is very much like going to a restaurant with friends.
You order what you want, then when you see what the other person has,
you wish you had ordered that.
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TODAY'S RECIPE
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Your favorite recipezine has been a bit scant on ethnic recipes
lately, so where better to go to remedy this situation than sunny
Italy? Here are some more of my favorite Italian classics:
Monday's Starter
Tuscan White Bean and Tuna Salad (Fagioli Toscanelli con Tonno)
Tuesday's Soup or Salad
Mussel Soup (Zuppa di Cozze)
Wednesday's Side Dish
Lemon Rice (Riso al Limone)
Thursday's Entree
Deviled Chicken (Pollo alla Diavola)
Friday's Dessert
Ricotta Pie (Crostata di Ricotta)
This classic dish from northern Italy may be served by itself as a
first course or as part of a more elaborate antipasto.
Tuscan White Bean and Tuna Salad (Fagioli Toscanelli con Tonno)
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
2 cans (15 oz, 420 g each) cannellini or other
white beans such as white kidney, Great Northern,
or navy beans, rinsed and drained
2 scallions (spring onions, green and white parts,
chopped
1/4 cup (60 ml) chopped fresh flat-leaf parsley
1 7-ounce (195 g) can tuna, preferably Italian tuna
packed in olive oil
Whisk together the olive oil, lemon juice, salt, and pepper and pour
over the drained beans. Add the scallions and parsley and toss
gently. Break the tuna into chunks and arrange on top of the beans.
Serve at room temperature. Serves 4 to 6.
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