Insalata Di Fagioli E Tonno, Bean Salad with Tuna

Perhaps your new favorite bean dish:

Soak beans covered with cold water for at least 8 hours, but preferably overnight.

Place beans and soaking water in a roasting pan. Add sage leaves. Cook on low fire for 1 1/2 to 2 hours, depending on the quality and age of the beans, adding a little hot water if necessary.

Cut the tuna into small pieces with a fork. Prepare the celery with the beautiful leafy greens (ready to cook, e.g. peel, remove woody parts and dirt) and cut into thin slices. Remove peel from onions and cut into rings.

Stir salt, vinegar, juice of one lemon, pepper and olive oil to make a creamy sauce.

Drain the beans. While still warm, place in a suitable bowl or deep plates. Divide the tuna, celery and onions evenly and drizzle with the sauce.

Serve with shallot crostini, for example.

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