Bean and Tuna Salad
This salad is basically a bean salad, enriched by tuna and flavoured onion. The proportions of the ingredients however can be adjusted to suit individual tastes. The balance can be tipped in favour of tuna, if that is what you prefer. But it is entirely up to your taste buds.
Ingredients
Cannellini beans
Tuna in oil
Extra virgin olive oil
Spanish onion
Freshly ground pepper
Salt
Parsley chopped
Basil leaves torn
3 tablespoons red wine vinegar
Method
Soak the dried cannellini beans in water overnight, refresh with plenty of water in the morning and place in a large saucepan with salt and cook until tender.
Place in a large mixing bowl the Spanish onion sliced very fine, break the tuna in smaller chunks add the parsley and torn basil add the cooled beans, red wine vinegar, extra virgin olive oil, salt and plenty of freshly ground pepper, toss to combine well, Taste and adjust seasoning as required.
This mix of wonderful flavours is also fantastic pureed and served atop crostini as a starter.
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