In Tuscany, cannellini beans would be paired with tuna for a similar dish. I don’t see why black-eyed peas or kidney beans couldn’t be used as well. Just make sure the beans are tender—almost to the point of breaking—so that they absorb the tuna flavor and stay put on the toasted bread, if that’s how youchoose to serve them. Don’t be afraid to crush them lightly!
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Place the chickpeas in a small, deep bowl and pour in enough cold water to cover by at least 4 inches. Let the beans soak in a cool place or the refrigerator at least 12 hours or up to 1 day.
Step 2
Drain the beans and transfer them to a 3-quart saucepan. Pour in enough water to cover by three fingers. Bring to a boil over high heat. Adjust the heat to simmering and cook until the beans are tender, 1 1/2 to 2 hours. Check the level of the water, adding a little water from time to time to keep the beans completely covered. Remove the chickpeas from the heat, stir in the salt, and let stand until cooled.
Step 3
Drain the beans and transfer them to a large serving bowl. Add the tuna, red onion, olive oil, vinegar, and parsley. Toss gently to keep the tuna in big pieces. Add salt if necessary, and pepper to taste. Toss gently and serve, with the bread if you like.
