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by Lisa Hanauer
Dressing the white beans in the oil and vinegar while they're still warm will allow them to absorb the flavor of the vinaigrette, and adding the onion at the same time will mellow the flavor of the onion without cooking it.Serves four to six.
1 cup dried small white beans, such as cannelini or navy, soaked overnight, drained, and cooked in plenty of salted water until done but not mushy (or use two 15-1/2-oz. cans cooked white beans, thoroughly rinsed and drained)
1/2 cup extra-virgin olive oil
3 Tbs. red-wine vinegar
1 small onion, finely diced to yield 1/2 cup (red onion looks nice)
4 scallions (white and light green parts only), chopped
3 Tbs. chopped fresh tender herbs, such as flat-leaf parsley, mint, cilantro, or basil, or a mix
1/2 lb. fresh tuna confit, drained and flaked into bite-size pieces (or use two 6-oz. cans light tuna in oil, drained)
12 cherry tomatoes, halved (or 1 large, firm ripe tomato, diced)
Salt and freshly ground black pepper
While the beans are still warm, toss them with the olive oil, vinegar, onion, and scallions. (If you're using canned beans, heat them gently before dressing them.) Allow to cool fully. When cool, fold in the herbs, tuna, and tomatoes, adjusting the vinegar as needed. Season to taste with salt and pepper and serve at cool room temperature.
photo: Martha Holmberg
From Fine Cooking 46, pp. 69
July 2, 2001
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 janetlsanders
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