Bean and Tuna Salad
A simple summer dish you can make the day before. It’s a good picnic dish or an excellent
mixture for stuffed tomatoes, and lovely as a light summer lunch with a glass of wine. The
recipe works very well with either canned or fresh borlotti. Serves 4 as a starter or side dish.
Ingredients:
250 g fresh borlotti beans, boiled until tender, or
1 can borlotti beans, drained
1 can tuna fish in olive oil
1 red onion (Tropea), sliced
lemon juice
a sprig of fresh parsley, chopped
salt and freshly ground black pepper
Place the beans and the tuna with all its oil into a bowl. Add the onion slices and a
squeeze of lemon juice, avoiding any pips by passing the juice through your fingers. Season with
pepper and a little salt and stir in the chopped parsley. That is it. Now enjoy summer on a plate!
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster