Index Meals | Tonno e fagioli (Tuna and beans)
Literally translated as “Tuna and beans,” this recipe is simple Italian food at its best. I use fresh tuna, but tinned is nice too. Gluten and dairy-free.
Basil, Cannellini beans, Dairyfree, Dairy free, Dairy-free, Extra-virgin olive oil, Garlic, Glutenfree, Gluten free, Gluten-free, Red onion, Tuna steaks, White wine vinegar
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Italian tonno e fagioli

About This Recipe

1 red onion, finely chopped
400g can of cannellini beans
1 clove of garlic, crushed
1 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
A few handfuls of fresh basil leaves
2 large tuna steaks
½ ciabatta loaf, sliced


  1. Blanch the red onion in a pan of boiling water for one minute, then drain, refresh under cold water, and set aside. Rinse and drain the beans, too.
  2. Mix the garlic, oil and vinegar in a bowl and beat with a fork. Add the beans and onion and season generously with salt and fresh ground pepper. Add the basil leaves and toss gently to combine.
  3. Heat a griddle pan. Pat the tuna steaks dry with kitchen towel, brush with olive oil and season. When the pan is hot, sear the tuna for up to a minute on each side, according to how well you like it done.
  4. Serve the tuna on top of the bean salad, with slices of ciabatta on the side.

October 13, 2015

Dairy-free, Gluten-free
Basil, Cannellini beans, Extra-virgin olive oil, Garlic, Red onion, Tuna steaks, White wine vinegar