White Bean and Tuna Salad | America's Test Kitchen

Ingredients

• 1 1/2 tablespoons table salt for brining
• 1 pound dried cannellini beans, picked over and rinsed
• 1 tablespoon plus ¼ teaspoon table salt, divided
• 1 (6-ounce) container olive oil-packed tuna
• 1/4 cup extra-virgin olive oil
• 1/4 cup very coarsely chopped fresh parsley
• 1 shallot, sliced into thin rings
• 4 teaspoons sherry vinegar
• 1/4 teaspoon red pepper flakes