Today, our mamma Graziella taught us to cook this tasty recipe. This dish can really only be eaten cold (which means neither hot nor warm, but definitely not straight out of the fridge either), so it is just right for the warm season, though the Florentines welcome it in any weather.
In its sublime simplicity, it calls to mind the old taverns which used to cram every corner of our historical center and which have now practically all disappeared.
Ingredients
- 800g Fresh Cannellino or Small Haricot Beans (300g if dried)
- 2 Medium Red-Skinned onions
- 200g Tuna Fish in olive oil
- Olive Oil
- Salt and Pepper
- Difficulty: simple
- Preparation: 2,30h
Procedure:
Boil the beans for forty minutes if they are fresh, or for 2 hours if they are dried and have previously been soaked for half an hour.
Cut the onion up finely and add to the tuna fish (that you will have flaked in your hands) in a bowl. Add the cold, well-drained beans. Season with olive oil, salt and freshly ground pepper.