Tuscan White Bean And Tuna Salad With Crispy Pancetta
Creamy white cannellini beans with chunks of yellowfin tuna is a delicious combination of protein and flavors in a bowl. Add the crispy pancetta on top and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.genovaseafood.com.
Cooking tools:
- Skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowl
- Colander
- Measuring spoon
- Paper towel
- Spoon
- Serving platter
Ingredients
- 4 oz. pancetta, diced
- 2 cloves garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon crushed red chili flakes, or to taste
- 1/2 teaspoon kosher salt, or to taste
- Fresh cracked black pepper, to taste
- 2 – 15 oz. cans Cannellini beans, drained
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, quartered
- 2 Tablespoons chopped Italian parsley
- 1 Tablespoon chopped fresh dill
- 5 oz. can Genova Yellowfin Tuna in Olive Oil
- Optional lemon wedge, for serving
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