Italian Tuna, White Bean, and Red Onion Salad | James Beard Foundation
This picnic-friendly dish of tuna and white beans was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.
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Cooking tools:
- Pepper mill
- Chef's knife
- Cutting board
- Can opener
- Colander
- Mixing bowl
- Measuring cup
- Spoon
- Refrigerator
Ingredients
- 4 cups canned white beans drained, rinsed and chilled
- 1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks
- 1 small red onion, very thinly sliced (about 1 1/2 cups)
- 1/4 cup extra virgin olive oil
- Freshly ground black pepper
- Salt
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