Monday, 19 May 2014

Tonno e fagioli, tuna and beans

Not to be recommended if you are planning on getting up close and personal with someone, otherwise try it for an easy summer lunch. In the absence of cannellini beans I used chickpeas and I only had tinned tuna.

Serves 6
1 - 2 fat garlic cloves
1 tablespoon sherry vinegar or white wine vinegar
3 tablespoons olive oil
600g canned cannellini beans, rinsed and drained
2 red onions thinly sliced into petals or 6 small spring onions sliced
400g best quality tuna 
A few handfuls of fresh basil leaves
Sea salt and freshly ground black pepper

Put the garlic on the chopping board, crush with the flat of a knife, add a large pinch of salt, then mash to a paste with the tip of the knife. Transfer to a bowl and add the vinegar and 2 tablespoons of oil and beat with a fork.
Add the baens and onions and toss genttly. Taste then add extra oil and vinegar to taste.
Drain the tuna and seperate into large chunks. Add to the bowl and turn gently to coat with the dressing. Top with the basil leaves anf black pepper to serve. 

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