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A Perfect Tuscan Salad

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tuscan bean salad

copyright 2009, art of living, PrimaMedia,Inc

Maria Liberati

If you are planning your Holiday menus here is one for a light Holiday appetizer, it’s from my latest book The Basic Art of Italian Cooking: Holidays &Special Occasions.

In the summer, this would probably be a light, late night dinner.


From The Basic Art of Italian Cooking: Holidays &Special Occasions by Maria Liberati

(Publisher : art of living,PrimaMedia,Inc; ISBN1928911021)


Perfect Tuscan Salad



¼ lb of dried white cannelini beans

1-16 ounce can or jar of albacore tuna in extra virgin olive oil

2 celery stalks finely chopped

juice of one lemon

3 tablespoons extra virgin olive oil

8 ounces of arugula leaves

Red onion cut into rings for decoration

2 tsps Tuscan Picnic Spice Blend


Soak cannelini beans overnight. Then boil for approx 1 hour or until tender with 1 tsp Tuscan Picnic Spice Blend and 1 clove garlic. Drain and set aside. Drain tuna and flake in a small bowl, add in chopped celery. Whisk lemon juice olive oil together with 1 tsp sapori in small bowl. Add warm beans to tuna mixture, pour dressing on top, toss. Serve warm on top of arugula leaves and red onion rings on top as garnish.

 Book signings and appearances coming up:
 November 14th at 2PM-Warren Twp Library,  Warren Twp, NJ 2PM

December 12th-Franklin Twp Library, Franklin Twp NJ-12 noon

Mangia Bene, Vive Bene,


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