Sunday, November 8, 2009

White Bean and Tuna Salad

We don't go out much anymore, and although it looks like we're losing sight of the original purpose of this blog, we do still eat and we do still have words to describe food.

Once again, tonight we failed to eat at somewhere on High Street, but this time at least we did eat photogenic. So with malice aforethought, I offer white bean and tuna salad, although I can't for the life of me remember where the recipe originally came from. What I can remember is that it's perfect when the weather's turned sweaty all of a sudden.

White Bean and Tuna Salad

You'll need:
  • 2 tins of cannellini beans
  • 2 0r 3 decent sized tomatoes, or at least a punnet of decent flavoured cherry toms
  • A big tin of tuna in oil
  • Half a red onion
  • Green olive oil
  • Lemons
  • Basil
  • Olives
  • Cos lettuce
  • Salt and Pepper
Rinse the beans in a colander and let them drain for a bit. Dump them in large bowl with chopped tomatoes, a handful of halved olives and the drained tuna. Slice the onion as thin as you possibly can and add it too. Make a sharp(ish) dressing with the oil and lemon juice and toss with the beans, salt, pepper and a handful of roughly chopped basil. It needs to be a bit sharper than usual because the beans have a bland taste (but a beautiful texture). Try not to over-mix it - the tuna should still be fairly chunky.

Dump into individual bowls on a bed of Cos lettuce. A bit more dressing to wet the leaves and you're done. Crusty bread, wine of any description and you're good to go. It's also great with a shirt-load of parsley.

No comments:

Post a Comment