White bean and tuna salad (Insalata di fagioli bianchi e tonno) from The Best of Gourmet 1993 by Gourmet Magazine Editors

  • lemons
  • tomatoes
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  • EYB Comments

    Beans can be cooked 1 day ahead and kept chilled. Let salad stand at room temperature for 1 hour before serving.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fried squid with spicy tomato sauce (Fritto di calamari con salsa piccante di pomodori); Chicken liver crostini (Crostini di fegato di pollo); Prosciutto, Taleggio cheese, and melon (Prosciutto, Taleggio, e melone); Gorgonzola-and-sage focaccia (Focaccia alla salvia e Gorgonzola)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Beans can be cooked 1 day ahead and kept chilled. Let salad stand at room temperature for 1 hour before serving.

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