16 January 2012

Tuna and Beans

This is one of the salads made for my studio picnic with my sister. It's from Nigella Express, although I tweaked it a tiny bit by adding some vinegar, and it was just yummy. Will definitely be making again.

Tuna and Beans

Serves 4-6 as a starter or part of a meal

1/2 red onion, finely chopped
4 tbsp lemon juice
2 x 400g cans borlotti beans
250g (200g drained weight) good quality tuna
2 tbsp extra virgin olive oil
salt and pepper to taste
2 tbsp chopped parsley to garnish
4 tsp balsamic vinegar

1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.

2. Drain the beans and rinse to get rid of any gloop then place them in a bowl.

3. Drain the tuna and flake it into the beans.

4. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish.

5. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over.

6. Add the balsamic vinegar to taste.


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