A recipe from Diana Henry based on the classic Italian Tuna and Bean Salad. For the best results use the best quality tuna and anchovies, but for a cheap and cheerful lunch supermarket tinned tuna will suffice.
Ingredients
- 1½ tbsp white balsamic vinegar
- 6 tbsp extra virgin olive oil
- 1 garlic clove grated to a purée
- 1 x 400g tin white beans drained and rinsed
- ½ red onion very finely sliced
- 2 red peppers roasted and cut into thin strips
- 1 x 220g jar good-quality tuna (or a 160g tin) drained and broken up into flakes
- 10 anchovies chopped
- 250 g cherry tomatoes halved
- 50 g black olives pitted and chopped
- 3 tbsp roughly chopped parsley
- squeeze of lemon juice optional
Servings:
Instructions
- Put the vinegar, olive oil and garlic, plus seasoning, into a serving bowl and whisk together.
- Pat the beans dry with a tea towel and season. If you can leave the beans for a little while pour on the dressing , cover with cling film and leave for a few hours Otherwise just add the rest of the ingredients. Toss everything very gently so as not to break up the beans or crush the tomatoes.
- Before serving taste the salad and add whatever you think is missing. You might want more parsley, salt or lemon juice.
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