Tonno e Fagioli — Roasted Pepper, White Bean and Tuna Salad

This is store-cupboard cooking at its most generous: good jarred tuna, creamy white beans, sweet roasted peppers and salty olives, all brought together with a sharp, garlicky dressing. In Italy it goes by a simpler name — tonno e fagioli, tuna and beans — and it has been feeding people on the Tuscan coast for far longer than anyone has been photographing it. The roasted peppers are my own addition. It is the kind of no-cook plate that relies entirely on the quality of what goes in, so a jar of proper tuna in oil earns its place. Ten minutes of assembly, and lunch feels like a holiday.

Why this works

• Good jarred tuna. Firm, meaty tuna in oil is a world away from the standard tin, and here, where it is the star of the plate, it is worth every penny.
• Beans that carry the dressing. Creamy white beans soak up the garlicky balsamic and give the salad real substance.
• Anchovies and capers. A quiet backbone of salt and savour that makes the whole bowl taste seasoned and complete, without ever announcing itself.

What is tonno e fagioli (tuna fagioli)?

Tonno e fagioli is a Tuscan store-cupboard salad: tinned or jarred tuna, cannellini beans, red onion and olive oil, and very little else. It belongs to the tradition of cucina povera — the cooking of people who had a tin, a jar and a bottle of oil, and made something worth sitting down for.

The version here keeps the bones of it and adds roasted peppers for sweetness, olives for salt, and basil for the smell of the thing. Purists would leave all three out. They would also, I suspect, eat it.

Ingredient notes and swaps

• Tuna. A jar of good tuna in oil, drained, is the heart of this. Do not reach for the cheapest tin. Quality ingredients, quality meal.
• Beans. Jarred white beans are softer and creamier than tinned; tinned cannellini or butter beans work at a pinch.
• Peppers. Jarred roasted peppers save time; roast your own if the oven is already on.
• Anchovies. They melt into the background and season everything. Leave them out, along with the tuna, for a vegetarian bowl.

Roasted Pepper, White Beans and Tuna Salad

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A bright, sunny one-bowl salad built around white beans, sweet roasted peppers and good quality tuna — an easy modern take on the classic Italian fagioli e tonno. The beans take on the dressing while they sit, the peppers add smoke and sweetness, and a handful of capers, olives and herbs pulls it all together. It's the kind of lunch that takes ten minutes to put together and tastes like proper summer.

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Prep Time 15 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Calories: 260

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 25ml white balsamic vinegar
• 6 tbsp quality extra-virgin olive oil
• 1 garlic clove, crushed
• 1 jar of queen organic white beans, drained and rinsed
• ½ red onion, very finely sliced
• 2-3 roasted red peppers, cut into thin strips
• 1 jar of good-quality tuna
• 10 anchovies, chopped
• 250g cherry tomatoes, halved
• 100g Kalamata black olives, pitted and halved
• 20g parsley, chopped
• Squeeze of lemon juice
• 20g basil leaves, torn
• 1 tbsp capers

Method

 

1. Put the white balsamic vinegar, olive oil and garlic into a serving bowl and whisk together to make the dressing
2. Season to your taste
3. Ensure that the white beans are dry then add to the dressing and cover with cling film
4. Leave to marinade for 1 hour
5. Before serving
6. Add the onion, peppers, tuna, anchovies, cherry tomatoes, black olives, capers, basil, parsley and lemon juice
7. Toss everything very gently so as not to break up the beans or crush the tomatoes
8. Seasoning is the key to this dish, so taste the salad and add whatever you think is missing
9. You might want more parsley, salt or lemon juice and then leave for a few minutes to allow the flavours to combine
10. Divide between the serving plates and drizzle over a little more olive oil
11. Enjoy with some ciabatta bread to mop up the delicious juices

Nutrition

Calories: 260kcalCarbohydrates: 10gProtein: 2gFat: 24gSaturated Fat: 3gSodium: 300mgFiber: 3gSugar: 5g

Notes

The white balsamic vinegar could be replaced with dark balsamic vinegar for a slightly deeper, more savoury taste.

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Tips for success

• Dress the beans and let them sit, so they take on the flavour.
• Slice the red onion very finely, or soak it briefly in the dressing to soften its bite.
• Tear the tuna into generous flakes rather than shredding it, to keep its texture.
• Season carefully at the end, as the olives, capers and anchovies already bring plenty of salt.

Make ahead, storage and reheating

• The base of beans, peppers and dressing can be made a few hours ahead.
• Add the tuna, tomatoes and herbs just before serving so they stay fresh.
• Leftovers keep, covered, for a day; bring them back to room temperature before eating.

What to serve it with

• Crusty bread or warm focaccia to mop up the garlicky dressing.
• A light main on its own, or part of a spread with other small plates.
• A chilled glass of dry white or rosé.

FAQ

Does the tuna really matter? Yes. In a dish this simple it is the main event, so a good jar of tuna in oil makes all the difference.

Can I make it vegetarian? Leave out the tuna and anchovies; the beans, peppers and olives still make a lovely bowl.

Can I prepare it ahead? Dress the beans ahead, but add the tuna, tomatoes and herbs just before serving.

What beans should I use? Jarred white beans are creamiest, but tinned cannellini or butter beans work well.

Try these next

More bright, Mediterranean-leaning plates to try, and you can wander further through our Mediterranean Kitchen Atlas.

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