Many Mediterranean countries have a version of this salad which is ideal for the hot summer months. This version, known as Tonno e Fagioli, is from Sardinia . I found it in ” Gino’s Italian Escapes” by Gino D’Acampo. Serve with crusty bread.
Ingredients
- 1 x 400 g tin cannellini beans rinsed and drained
- 1 x 400g tin Butter Beans rinsed and drained
- 100 g pitted green olives drained and halved
- 10 fresh red cherry tomatoes quartered
- 10 fresh yellow cherry tomatoes quartered
- 1 large red onion peeled and finely sliced
- 3 tbsps chopped fresh chives
- 6 tbsps extra virgin olive oil
- 480 g tuna chunks in oil, drained use line caught tuna which is more sustainable
- salt and freshly ground black pepper
Servings:
Instructions
- Put the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper.
- Pour over the oil and mix all the ingredients together. Set aside for about 5 minutes to allow the flavours to meld.
- Just before serving add the tuna and mix gently, trying not to break up the chunks too much.
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