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Southpark's White Bean and Tuna Salad
2 cups dried canellini beans or small white beans, covered with water and soaked overnight
1 small red onion, finely diced
2 stalks celery, finely diced
1 bunch Italian (flat-leaf) parsley, stems removed, coarsely chopped
2 7-ounce cans bonito tuna or two 6-ounce cans albacore tuna, packed in oil, drained
1/2 cup extra-virgin olive oil
5 tablespoons red wine vinegar
Salt to taste
Fresh ground black pepper to taste
Drain the soaked beans, place in a large pot and cover with cold water. Bring to a boil, reduce heat and cook at a simmer until tender, 40 minutes to 1 hour. Salt only at the end of cooking or the skins will crack.
Pour the beans and cooking liquid into a shallow pan and refrigerate.
After they're cooled, drain the beans and put them into a large bowl. Add the onion, celery and parsley.
Break the tuna into pieces. Add tuna, oil and vinegar. Toss well, add salt and pepper to taste. Serve at room temperature.
From executive chef Ronnie MacQuarrie, Southpark
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