Tuesday, August 10, 2010

Tonno e Fagioli (Tuna and Bean Salad)

So, if you have already checked out the new Cooking Channel, then you probably have seen one of there shows, David Rocco's Dolce Vita. I'm in love with this show strictly for the scenery and the easy Italian recipes that he showcases. Chris hates this show because the way they shoot the show, camera wise would give anyone with the most remote inner ear issues vertigo. I tape the show and watch when I have time. Recently I watched an episode where David made Tonno e Fagioli, Tuna and Bean salad. I ran to the pantry, tuna: check, beans: check, fresh herbs in the garden: check. I made it slightly different than he did, in that I didn't use an obscene amount of olive oil in mine and used whatever herbs needed a little cleaning up in the garden, and I used to kinds of beans, not just one. Here's what I did.

Tonno e Fagioli
1(15oz) can Cannellini Beans (drained, rinsed)
1 (15oz) can Garbanzo Beans (drained, rinsed)
2 cans tuna (use whatever you like, dark or light, in oil or in water)
Fresh herbs - I think I used sage, parsley, thyme and rosemary (see how I wouldn't list them in the order the song puts them in)
olive oil (drizzle however much you want to put on to coat the beans and tuna)
Salt and Pepper to taste

Combine all ingredients and chill for a couple hours. Mmm. This is a great dish to bring to a cookout because there isn't any mayonnaise to worry about, plus its chock full of great protein to make you strong like bull.

Rating = Damn Good

1 comment:

Brenna said...

What a gorgeous, delicious looking, simple lunch. I love this.