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About this recipe: This salad combines tuna and cannellini beans with onion, fennel, orange juice and sage for a different type of salad.
Ventresca (tuna belly) packed in olive oil is best for this dish but any good olive oil packed tuna will do. Don't use water or brine packed tuna because the results will be disappointing. If you can find a fruity olive oil, that will go better with the dish.