I’ve been eating a lot of this recently. It’s nice when something so simple, made with basic pantry items that are easy to keep on hand, is so tasty. Tonno e Fagioli doesn’t require any cooking so it’s a great standby meal to throw together when it’s too hot to turn on the stove or I’m otherwise too lazy to think about preparing food.

It’s also a flavorful spread to serve with bread rounds during a casual party or served atop a leafy salad of bitter greens.

Use tuna packed in oil for maximum flavor, though I generally make this with regular tuna packed in water which is healthier and still quite good.

Tonno e Fagioli

- 1 can tuna, drained
- 1 can cannoli beans, drained
- 1/4 c. red onion, diced
- EVOO, salt & pepper
- squeeze of lemon, optional

Combine all ingredients, drizzling EVOO, salt and pepper to taste. Let sit for 1/2 hr at room temperature until flavors combine. Eat with chewy bread and a glass of white wine.

Serves 2

I think I adapted this recipe from a newspaper clipping I picked up somewhere though it’s long since disappeared.

This dish is delicious and easy to prepare, an especial favorite during the BBQ season. Just remember to start the marinade 1 day in advance so the chicken can absorb the tangy flavors.

18 boneless thighs or other chicken pieces

Marinade
- 2 tbsp paprika
- 2 tsp fresh ginger, grated
- 1.5 tsp tumeric
- 0.5 tsp cayenne powder
- 2 tsp black pepper, ground
- 1 tsp garlic, minced
- 1/4 c. lemon juice
- 1/2 c. olive oil

Optional Garnishes
- 1/4 c. chopped mint
- 1/4 c. chopped fresh cilantro

Instructions
Mix marinade ingredients together in large ziplock bag. Add chicken pieces. Coat well and marinade in fridge overnight.

BBQ or broil chicken the next day until done.