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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