White Bean and Tuna Salad (Insalata di tonno e fagioli)

It's not important but just a little information about Italian in writing. I was checking which letter needs to be capitalized in a title when using Italian. Ended up only the first letter of the sentence plus proper nouns need to be capitalized. Proper nouns such as names and countries.

So my recipe here, white bean and tuna salad in Italian, insalata di tonno e fagioli, only that "i" in the beginning needs to be capitalized. A little knowledge boost while reading along this appetizing salad recipe.

White bean and tuna salad (Insalata di tonno e fagioli) -

Ingredients?

• 158 grams (110 grams solid) chunky canned tuna in oil
• 400 grams (240 grams solid) canned cannellini or other type of white beans
• 1/4 red onion
• 1 tomato
• 1 small bundle flat leaf parsley
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Some balsamic vinegar 

How?

Drain the liquid from canned beans. Rinse the beans then drain well. Transfer to a big plate or container ready to be tossed together with other ingredients.

Drain the oil from canned tuna, I used high quality canned Ortiz tuna, which has been taste-approved worth every extra money spent. Use a fork and separate the fish to smaller chunks. Chop the parsley, we are going to use the leafy part only. Cut the tomato into smaller chunks. Add all of the above to the mixing container.

Peel and slice the red onion. Soak that in icy cold water for at least 5 minutes, which will help reducing that spicy taste. Once ready, drain and add to the mixing bunch too.

On top of these ingredients, also add 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss till blended and let it sit for 10 minutes.

Transfer and rearranging to the actual serving plate. Drizzle over some balsamic vinegar, use balsamic glaze for a stronger acidic taste. Sprinkle chopped parsley on top and the salad is now ready to serve. 

The reason why we let these ingredients rest for 10 minutes before serving is that the flavors will better blended with one another, more as a whole in the end. By the way, if for some reason you can't finish all the salad at once, simply store in a seal-tight container in the fridge. It'll last for couple more days fresh and delicious. 

Other salad ideas:

• Persimmon salad with mozzarella and Jamón Ibérico
• Salsa salad with roasted chicken and baby greens