Fagiolina del Trasimeno salad with tuna
Ingredients for 2 people
100g Fagiolina del Trasimeno (50 g per person)
100g tuna in oil
5 spoons of extra virgin olive oil
½ onion
3 parsley sprig or a teaspoon of parsley powder
Freshly ground pepper
Fine sea salt
Method
Soak the Fagiolina del Trasimeno in a pot with water to eliminate impurities, then let it soak for 30 minutes.
Drain the “Fagiolina del Trasimeno” and put it in a bowl with at least 2 litres of fresh cold water, bring to the boil and cook for at least 40 minutes (since the water starts to boil), until fairly soft. Add some salt at the end. Add some hot water if too dry.
Drain the Fagiolina, season with 1 teaspoon of sea salt, 1 spoon of olive oil, stir and let it cool in a bowl.
In a saucepan prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, until nice and soft, then add the tuna into smal pieces.
Add the tuna to the Fagiolina and stir.
Season with some freshly ground pepper and some parsley finely minced
Serve the salad as a side dish or hors-d’-oeuvre.
