Edamame Beans With Tuna and Onion

This classic Italian recipe replaces the traditional borlotti beans with edamame.

Edamame Beans With Tuna and Onion

Fagioli di Soia Con Tonno e Cipolla

This classic recipe is usually made with borlotti beans, but it’s also nice with soybeans. Soybeans are not typically available fresh, but you can find immature soybeans frozen and labeled as edamame.

Makes four servings
Prep time: 20 minutes
Cook time: eight minutes


  • 2 1/2 cups shelled edamame beans
  • 7 oz. good-quality canned tuna in olive oil, drained
  • 4 to 6 finely sliced scallions or large spring onions
  • 6 tbs. extra-virgin olive oil
  • Juice of 1 lemon, plus extra wedges
  • Celery greens for garnish (optional)


•  Boil the beans in water for eight minutes, or according to package instructions if frozen. Drain well.

•  Break the tuna into smaller chunks and put in a serving bowl, then add the onions and drained beans. Season to taste with salt and pepper.

•  Mix together the olive oil and lemon juice, and season to taste with salt and pepper. Use this to dress the salad, garnish with celery greens, and serve.

Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

Photography by Laura Edwards

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