Tuna, Fennel and Bean Salad (Insalata di Tonno, Finocchio e Fagioli)

Photo by Michael Piazza / Styled by Catrine Kelty

Cranberry beans, also known as borlotti beans or shell beans, can be substituted with 2 (15-ounce) cans of Gigante beans. Celery is also a good stand-in for fennel. While any oil-packed tuna works well with this recipe, the rich, fatty belly, or Ventresca, is uber-moist and has a spectacular flavor—Ortiz and Tonnino are both great brands for a splurge.

Serves 8–10 as a side salad

zest of 1 lemon
3 tablespoons lemon juice
sea salt
2 shallots, thinly sliced
2 pounds fresh cranberry beans removed from pods, or about 2½ cups shelled beans
¼ cup extra-virgin olive oil
6–7 ounces jarred or canned tuna packed in oil, drained and gently flaked
1 small fennel bulb, very thinly sliced crosswise, plus 1–2 tablespoons fennel fronds
¼ cup roughly chopped parsley
freshly ground black pepper

Combine lemon zest and juice, ½ teaspoon salt and sliced shallots in a large bowl. Set aside while cooking the beans.

Cover beans with water (about 2 inches above the beans) and add 1 tablespoon salt. Bring to a boil and reduce heat to medium-low and simmer until beans are tender and no longer mealy, anywhere from 15–25 minutes (cooking times vary depending on the freshness of the beans, so after the 15-minute mark check them at 5-minute intervals). Drain beans and transfer to the bowl with the dressing. Allow beans to cool for about 20 minutes.

Stir in olive oil, fennel, tuna and parsley and season with salt and pepper to taste.

Picnic Tips: Transfer salad to a container with a tight-fitting lid. Scatter fennel fronds on top. Serve directly from the container at a picnic spot or transfer to a serving platter if desired. Keep the container in the cooler box during transport.

This recipe appeared in the Summer 2020 issue as part of a larger story on Italian-style picnics.