Tonno e fagioli
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Serves:     people
Notes from Anna
  • Traditionally served as a starter in Italy, this makes a quick and healthy lunch accompanied by good quality fresh bread.


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  1. Squeeze the lemon. Peel and finely chop the onion and put it in a bowl with the lemon juice. Set aside.
  2. Drain the beans in a sieve and rinse under running water.
  3. Wash and dice the celery.
  4. FLAKE Put the beans in a salad bowl. Drain the tuna and flake it into the beans.
  5. Add the celery and the onion with its juices.
  6. Drizzle with olive oil and sprinkle with salt and a good grinding of black pepper.
  7. Combine all the ingredients together and serve.

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