INGREDIENTS

INSTRUCTIONS

This is a 'mother' recipe. It illustrates the Italian approach to
preparing vegetables.  The dish features tuna, so the tuna's quality
matters greatly. If canned, chose tuna packed in olive oil; if fresh
tuna, grill or poach it, marinate in extra virgin. See further for
detail. 1. Marinate the onion with vinegar for 15 minutes. Drain the
onion. 2. Put the beans in a serving bowl. Mix with the onion, extra
virgin olive oil, salt, and pepper.  3. Drain the tuna, break it into
flakes or chunks with a fork, and  scatter it on top of the beans.
Sprinkle with the parsley.  Description and Detail: Preserved tuna,
packed in extra virgin olive  oil, is paired with white beans in
Tuscany, a speedy dish to assemble  if you've got beans on hand. Canned
beans work well and simplify this  preparation: open a few cans and
chop an onion. Quality tuna makes a  big difference in the success of
this dish. Leftover grilled or  poached tuna can be used instead of
canned but it should be marinated  in extra virgin olive oil. All
choices will work better than water  packed tuna. Scallions can be used
in the spring, red onions for the  rest of the year.  :       Torquato,
my farmer and muse, suggested combining green beans  with tuna during
his glorious green bean season, a fantastic idea.  (Feniger) SOURCE:
Good Food, a weekly radio show hosted by chefs  Mary Sue Milliken and
Susan Feniger. KCRW 89.9FM in Los Angeles. This  recipe from "Red,
White and Greens: The Italian Way with Vegetables."  Recipe By :
Milliken-Feniger: KCRW's Good Food (05 Oct 1996)  Posted to MC-Recipe
Digest V1 #251  Date: Sat, 19 Oct 1996 13:03:06 -0700 (PDT)  From: PatH
<phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 547
Calories From Fat: 13
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 29.5mg
Potassium: 2951.6mg
Carbohydrates: 100.6g
Fiber: 27g
Sugar: 1.6g
Protein: 37.8g