Tuna and White Bean Salad

This is a variation of a popular Italian dish.

• 1/2 lb dried cannellini or other Italian or Spanish white beans
• 6 cups water
• 1 tbsp + 1/4 cup extra virgin olive oil
• 1 clove peeled crushed garlic
• 2 cans F/V Sonja Canned Albacore Tuna
• 1 small red onion, thinly sliced
• 12 - 14 cherry tomatoes, halved
• 6 0 8 parsley sprigs, finely chopped
• 4 - 6 fresh sage leaves, finely chopped
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

1. Soak beans in a large bowl of cold water for at least 4 hours or overnight.  Drain, then put in a medium pot.
2. Add 6 cups water, 1 tbsp extra virgin olive oil and 1 clove crushed garlic.  Cover and bring to a simmer over medium heat.  Reduce heat to medium low and simmer, partially covered and stirring occasionally, until beans are tender, 45 - 60 minutes.
3. Drain, put beans into a large bowl, and season to taste with salt and freshly ground black pepper.  Set aside to cool.
4. Add 2 cans F/V Sonja Albacore Tuna, undrained, breaking up large chunks with a wooden spoon.  Gently stir in red onion, cherry tomatoes, parsley, sage, 1/4 cup extra virgin olive oil, red wine vinegar, salt and freshly ground black pepper to taste.

Serves 6 - 8

For more albacore tuna recipes or to buy tuna, visit the F/V Sonja Albacore Tuna website - www.sonjainc.com