Substitute 1/2 pound cooked baby shrimp or lump crabmeat for the tuna, and add 1/4 cup olive oil to the dressing.Italians eat a lot of canned tuna, and with good reason. Italian tuna packed in olive oil has a wonderful flavor and texture. In this dish it’s mixed with beans and scallions in a lemony dressing.
Makes 8 to 10 servings as part of an antipasti table or 4 to 6 servings as a side dish | Prep time: 15 minutes | Minimum cook time: 2 hours in a medium slow cooker plus at least 2 hours to chill
2 cups dried white navy beans
2 teaspoons salt
2 garlic cloves, minced (optional)
1/3 cup chopped fresh parsley
4 scallions, white parts and 2 inches of green tops, chopped
3 tablespoons freshly squeezed lemon juice
Freshly ground black pepper to taste
2 (5-ounce) cans Italian tuna packed in olive oil, drained with oil reserved
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water and salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place drained beans in the slow cooker, and add enough water to cover them by 2 inches and garlic, if using. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until beans are tender. Drain beans and chill them well.
3. Combine parsley and scallions in a mixing bowl, and stir in reserved oil from the canned tuna, lemon juice, salt, and pepper. Add chilled beans and stir well. Gently fold in tuna, breaking it up into chunks.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Allow it to sit out for 30 minutes before serving if chilled.
Variations:
Substitute 1/2 pound cooked baby shrimp or lump crabmeat for the tuna, and add 1/4 cup olive oil to the dressing.
Omit the tuna and add 1/4 cup olive oil to the dressing.