White Bean And Tuna Salad (Fagioli E Tonno)

• 1/2 lb. dried cannellini beans,
• soaked overnight
• 6 tbsp. extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 2 cloves garlic, minced
• Kosher salt and freshly ground black
• pepper, to taste
• 2 tbsp. roughly chopped flat-leaf parsley
• 1-2 5.5-oz. cans tuna in olive oil, drained

1. Drain beans, transfer to a 4-qt. pot, and cover with water by 3". Bring to a boil, reduce heat to medium-low; simmer until tender, 45-50 minutes.
2. Drain beans, reserving 1/4 cup cooking liquid. Whisk together oil, vinegar, and garlic in a bowl. Combine vinegar mixture, beans, and cooking liquid; season with salt and pepper; transfer to a bowl. Garnish with parsley and chunks of tuna.

cannellini beans, overnight, extravirgin olive oil, red wine vinegar, garlic, kosher salt, pepper, flatleaf parsley, tuna

Taken from www.epicurious.com/recipes/member/views/white-bean-and-tuna-salad-fagioli-e-tonno-50149261 (may not work)