Cannellini Bean and Tuna Conserva Salad with Giardiniera Recipe | James Beard Foundation

Name: Cannellini Bean and Tuna Conserva Salad with Giardiniera Recipe | James Beard Foundation
Ingredients: 5 radishes, halved; 1 small carrot, peeled and cut into 4-inch strips; 1 stalk celery, cut into 4-inch strips; 1/2 red bell pepper, seeded and cut into 4-inch strips; 1/2 cup cauliflower, cut into bite-sized florets; 3 large cloves garlic, peeled and crushed; 3 sprigs oregano; 3 sprigs thyme; 1 1/2 cups Champagne vinegar; 3/4 cup plus 2 tablespoons water; 2 bay leaves; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds; 1 1/4 cups dried cannellini beans (or any other white bean); 10 cups water, divided; 2 sage leaves; 2 large cloves garlic, peeled; 1 1/2 tablespoons extra virgin olive oil; Coarse sea salt to taste; 2 cups light extra virgin olive oil; 4 whole garlic cloves, peeled; 2 sprigs thyme; 1/2 teaspoon whole black peppercorns; One 3-inch strip lemon peel (peeled with a vegetable peeler, without the white pith); 3/4 pound fresh albacore tuna, cut into two 6-ounce portions and brought to room temperature; 1/2 onion, thinly sliced; Freshly ground black pepper to taste

archive.jamesbeard.org

Cannellini Bean and Tuna Conserva Salad with Giardiniera "Every year Oregonians (and our kitchen) await the summer arrival of fresh Albacore tuna from the

View full recipe on archive.jamesbeard.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at archive.jamesbeard.org.

Share this recipe:

Cooking tools:

Non-reactive bowl
Non-reactive saucepan
Stove
Saucepan
Oven
Candy thermometer
Fork
Peeler
Mixing bowl
Serving platter
Pepper mill
Colander
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Wooden spoon
Slotted spoon
Plastic wrap
Kitchen timer
Airtight container
Paper towel
Whisk
Tongs
Mason jar
Fine-mesh sieve

Ingredients

5 radishes, halved
1 small carrot, peeled and cut into 4-inch strips
1 stalk celery, cut into 4-inch strips
1/2 red bell pepper, seeded and cut into 4-inch strips
1/2 cup cauliflower, cut into bite-sized florets
3 large cloves garlic, peeled and crushed
3 sprigs oregano
3 sprigs thyme
1 1/2 cups Champagne vinegar
3/4 cup plus 2 tablespoons water
2 bay leaves
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon black peppercorns
1 teaspoon fennel seeds
1 1/4 cups dried cannellini beans (or any other white bean)
10 cups water, divided
2 sage leaves
2 large cloves garlic, peeled
1 1/2 tablespoons extra virgin olive oil
Coarse sea salt to taste
2 cups light extra virgin olive oil
4 whole garlic cloves, peeled
2 sprigs thyme
1/2 teaspoon whole black peppercorns
One 3-inch strip lemon peel (peeled with a vegetable peeler, without the white pith)
3/4 pound fresh albacore tuna, cut into two 6-ounce portions and brought to room temperature
1/2 onion, thinly sliced
Freshly ground black pepper to taste