This is a wonderful "make ahead" dish to bring to a pot luck or picnic.
This salad is delicious, and when refrigerated, will keep several days.
1 1/2 cups dried cannelloni beans
3 cups water
2 garlic cloves, peeled and left whole
1 teaspoon dried sage
1 tablespoon Dom DeLuise Italian Blend seasoning
3 12 ounce cans solid white albacore (packed in water), drained
1 Bermuda onion, thinly sliced
1/2 cup chopped parsley
1/2 cup olive oil
juice of one lemon
pepper to taste
In a large saucepan bring the water to a boil. Add the cannelloni beans and boil for 2 to 3 minutes. Turn off heat, cover and let the beans sit for 1 hour. Drain the beans and return to saucepan. Add the garlic and sage. Cover with hot water and boil until the beans are tender (at least 10 minutes).
Drain the beans and discard the garlic cloves. Transfer the cannelloni beans to a large serving platter and sprinkle with Italian Blend. Add the tuna (flaking with a fork as you do). Add the onion and parsley. Gently toss beans and tuna and drizzle with olive oil and lemon juice. Sprinkle with freshly ground pepper to taste and serve, or refrigerate until ready to use.
Serves 6
If you are in a hurry, use 2 or 3 15 oz. cans of cannelloni beans, drained. Leave out the whole garlic cloves and increase the Dom DeLuise Italian Blend seasoning to 2 tablespoons.
