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
8 ounces tuna packed in olive oil, drained
½ teaspoon salt
½ teaspoon black pepper
- Soak beans overnight in cold water to cover. Drain beans and rinse well.
- 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.
- Stir in lemon juice, salt, pepper, and tuna. Cook uncovered for 10 minutes, or if using fresh tuna, until the tuna is fully cooked.