Recipes out of the Blond Box

2 cups dry cannellini beans or white beans
¼ cup olive oil
12 large fresh sage leaves, chopped
4 large garlic cloves, crushed
¼ pound thinly-sliced pancetta
OR prosciutto, chopped
2 tablespoons lemon juice
8 ounces fresh tuna
OR
8 ounces tuna packed in olive oil, drained
½ teaspoon salt
½ teaspoon black pepper

1. Soak beans overnight in cold water to cover. Drain beans and rinse well.
2. In a large saucepan, combine beans with oil, sage, garlic, and pancetta. Add water to cover and simmer for 1 ½ hours or until beans are tender.
3. Stir in lemon juice, salt, pepper, and tuna. Cook uncovered for 10 minutes, or if using fresh tuna, until the tuna is fully cooked.

Serves 4.