The first time I enjoyed the traditional version of this recipe flavored with sage, it was made with As Do Mar yellow fin tuna, Atun Claro, and Cannellini beans, but it never tasted better than the times I had it with Zolfino beans. When my source for Zolfino beans dried up, I preferred to use smaller white beans instead of Cannellini, and I’ve even made it with white Rice beans. Sometimes I am just not in the mood for the flavor of sage, so I use sprigs of fresh thyme instead, and lately I’ve been using tinned mackerel from Spain, Italy or Portugal. This was the ‘twist’ for this recipe today, which should appropriately be called Spanish Mackerel And Ayers Creek Zolfino Beans.
Tuscan Tuna And White Beans
Serves 6 to 8
- 1 cup dry Purgatoria, Bianchetto, French Navy, or Zolfino Beans
- 6 sage leaves, or 6 sprigs of fresh thyme
- 2 garlic cloves, peeled and cut in half
- 1 bay leaf
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1/2 red onion, medium dice, soaked for 30 minutes in cold water with one change of water
- 1/2 lemon, juiced
- 1/3 cup extra virgin olive oil, my choice is Katz Chef’s Pick
- 1 can Atun Claro, yellow fin tuna (200 gr), or 2 cans mackerel fillets in olive oil (240 gr)
- 3 tablespoons chopped parsley
- Drain the soaked beans, add them to a heavy bottom sauce pot along with the sage, or thyme, garlic, bay leaf and enough water to cover by two inches. Bring to a boil skim off any scum that forms on the surface, cover, and simmer over lowest heat for 50 minutes. Test beans at this point, if not cooked through continue to cook over low heat until beans are tender another 10-15 minutes.
- Remove beans from heat, cool for 30 minutes in the cooking liquid, and add sea salt taste. Let beans cool completely.
- Drain beans of their liquid and place into a large serving bowl. Add the tuna, or mackerel, the chopped onion, lemon juice, and the olive oil and combine. Season to taste and stir in the chopped parsley. Spoon onto a large platter and serve at room temperature.
Comments