Antipasti Di Tonno E Fagioli

"A nice quick summer lunch, or can be served as an elegant appetizer salad. If you can find tuna in olive oil, it's well worth it in this recipe, but when draining the tuna, save the olive oil for the dressing. Cook time is actually chill time."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 10mins




  • Mix the vinegar, oil, oregano, mustard, , salt and pepper together in a bowl until combined and fairly viscous. If the dressing is too thick, thin it out with some of the reserved bean liquid.
  • Mix the tuna, beans, red onion, celery and garlic into the dressing, breaking the tuna up.
  • Refrigerate for at least an hour before serving, but serve at room temperature.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. EdsGirlAngie
    I made this exactly as the recipe reads, and it's wonderful! I used a low-sodium tuna (I don't watch salt intake, but I don't like all of the weird flavor additives of other tuna) and the cannellini beans (I love their creamy texture). The amount of onion is just enough, not overpowering; the celery is just enough for some crunch. And I personally like squeezing just a touch of lemon juice on it! Thanks, Jim for posting such a fantastic recipe!
  2. Rita1652
    Yes, there is a lot of liquid But I just topped it on a big bed of greens. I found this to be full of flavor! Salty and meaty from the tuna which I used albacore. Creaminess from the beans, crunch from the onions (I used sweet white) & celery. As for the mustard I used Grey Poupon Dijon mustard.Fresh and dried oregano was used. Very easy filling and healthy.Thanks!
  3. Gingerbear
    This was a nice recipe. It went well as a side dish for an italian potluck for work. It was alot more soupy than I thought that it would be though. I thought the recipe would actually be more like a salad. It was very good and flavors were great too. Thank you, Jim.
  4. tanya_g
    I doubled the recipe, but otherwise didn't change anything. It's delicious, and looks fantastic -- although I had two problems. Problem one was that I ended up with way too much dressing - nearly a cup more than would have been necessary! And problem two was that the taste of red wine vinegar, while nice in small quantities, nearly overpowered everything else. This mostly resolved itself after an overnight refrigeration, but still, unless you're crazy about red wine vinegar, I'd cut the amount by a third at least. I'd probably also go easy on the liquid from the beans, because it made up more than half the volume of the dressing. I'll definitely make this again, but next time I'm going to pour the dressing over the tuna/beans/etc, to avoid the problem of too much liquid.



Find More Recipes