St. Helena chef and owner of Panevino David Katz prepared this white bean and tuna salad with pickled onions for a screening of the Marcella film at the Cameo Theater recently. It's his adaptation of a favorite recipe by Marcella Hazan, using our Marcella beans of course!

Photo and recipe by David Katz.

• 3 cups cooked Rancho Gordo Marcella beans, drained well
• 6 oz excellent quality tuna in olive oil, drained well and flaked with a fork (a 7 oz can yields 6 oz), such as Bonito del Norte Tuna in Olive Oil
• 1/2 cup very thinly sliced celery with leaves
• 2 tablespoons extra-virgin olive oil, or to taste
• 1 tablespoon red wine vinegar, or to taste
• 2 teaspoons capers, rinsed and chopped
• Sea salt and freshly ground black pepper to taste
• Quick Pickled Red Onions to taste (see below)

Serves 4 to 6

1. In a medium bowl, combine the beans, tuna, celery, olive oil, vinegar, and capers. Toss lightly to combine well and season to taste with salt and pepper.
2. Toss again and top with pickled onion to taste just before serving.

Quick Pickled Red Onion

• 1 small red onion, thinly sliced
• 1/2 cup distilled vinegar
• 1/2 cup water
• 2 teaspoons granulated sugar
• 3/4 teaspoon sea salt, or 1 1/2 teaspoons kosher salt

1. In a saucepan over medium-high heat, combine the vinegar, water, sugar, and salt; bring to a boil. Remove fromt he heat and stir until the salt and sugar are fully dissolved.
2. Pack the sliced onion in a glass jar. Pour over the hot pickling brine, making sure the onion is completely submerged. Allow the mixture to cool completely, then refrigerate for at least 8 hours, or up to 1 week.