White Bean and Tuna Salad
By Bryan Roof & Morgan BollingPublished on February 14, 2020
Time
1½ hours, plus 8 hours brining
Yield
Serves 4 to 6
Ingredients
1 ½ tablespoons table salt for brining1 pound dried cannellini beans, picked over and rinsed1 tablespoon plus ¼ teaspoon table salt, divided1 (6-ounce) container olive oil-packed tuna ¼ cup extra-virgin olive oil ¼ cup very coarsely chopped fresh parsley 1 shallot, sliced into thin rings4 teaspoons sherry vinegar ¼ teaspoon red pepper flakes
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. For the best results, use a good quality oil-packed tuna here.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Remove tuna from container and discard packing oil. Coarsely flake tuna into medium bowl.
- Add 3½ cups beans (reserve remainder for another use), oil, parsley, shallot, vinegar, pepper flakes, and remaining ¼ teaspoon salt and stir to combine. Serve.
Time
1½ hours, plus 8 hours briningYield
Serves 4 to 6Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
1 (6-ounce) container olive oil-packed tuna
¼ cup extra-virgin olive oil
¼ cup very coarsely chopped fresh parsley
1 shallot, sliced into thin rings
4 teaspoons sherry vinegar
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
1 (6-ounce) container olive oil-packed tuna
¼ cup extra-virgin olive oil
¼ cup very coarsely chopped fresh parsley
1 shallot, sliced into thin rings
4 teaspoons sherry vinegar
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Ingredients
1 ½ tablespoons table salt for brining
1 pound dried cannellini beans, picked over and rinsed
1 tablespoon plus ¼ teaspoon table salt, divided
1 (6-ounce) container olive oil-packed tuna
¼ cup extra-virgin olive oil
¼ cup very coarsely chopped fresh parsley
1 shallot, sliced into thin rings
4 teaspoons sherry vinegar
¼ teaspoon red pepper flakes
Test Kitchen Techniques
Why This Recipe Works
With the simplicity of this flavorful salad, using good ingredients was key. Olive oil–packed tuna was more moist and rich than tuna packed in water. A good-quality olive oil contributed fresh, fruity flavor. We preferred using cooked-from-dried cannellini beans for their extra-creamy texture. Sherry vinegar added a pop of brightness while parsley provided freshness.
Before You Begin
Note that the beans need to be soaked for at least 8 hours before cooking. For the best results, use a good quality oil-packed tuna here.
Instructions
- Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours.
- Drain beans in colander and rinse well. Combine beans, 10 cups fresh water, and 1 tablespoon salt in Dutch oven and bring to boil over high heat. Reduce heat to medium and cook at gentle simmer until beans are barely al dente, 40 to 50 minutes. (During simmer, bubbles should just break surface of water.)
- Turn off heat, cover pot, and let beans steep until tender, 20 to 30 minutes. Drain beans in colander. (Beans can be refrigerated in airtight container for up to 3 days. Alternatively, beans can be cooled, transferred to zipper-lock bags, and frozen for up to 1 month.)
- Remove tuna from container and discard packing oil. Coarsely flake tuna into medium bowl.
- Add 3½ cups beans (reserve remainder for another use), oil, parsley, shallot, vinegar, pepper flakes, and remaining ¼ teaspoon salt and stir to combine. Serve.
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