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Cover: Mamma Mia!

03Jul 12

Borlotti Bean and Tuna Antipasto

Borlotti Bean and Tuna Antipasto
Do you ever make time to cook up a three course meal at home just to share some special time with your other half? It’s hard for all of us to make time for that, I know, but it’s something that Teresa and I like to prioritise. Because we find cooking relaxing and fun, some weekends find us together in the kitchen – glass of wine in hand, and conversation flowing, chopping knives doing their work in between sips of the red, or the white stuff. We can catch up on our week together this way.

On these days it’s a regular pleasure for us to put together a borlotti bean and tuna antipasto as a warm up to a plate of clam linguine (if we’re having a seafood night) followed by some home-made tiramisu. On these special nights, we lay a beautiful table, light a few candles, and get the music flowing. Ah, the simple pleasures of life.

Borlotti Bean and Tuna Antipasto
Author: 
Recipe type: Entree
Prep time: 
Total time: 
Serves: 2
 
Borlotti beans, tuna and red onion dressed with Parmesan and lemon
Ingredients
  • 1 can of borlotti beans
  • 1 can of cannellini beans
  • The juice of a lemon and a little zest if you fancy it – I usually do
  • ¼ red onion, peeled and very finely sliced
  • About 100g drained tuna fish from a can – choose a really good one
  • 1-2 tbsp garlic or olive oil
  • 1 tbsp fresh chopped parsley
  • Sea salt and fresh ground black pepper to season
  • 2 tbsp Parmesan shavings
  • 1 tbsp good quality balsamic vinegar
Instructions
  1. In a small bowl, squeeze the lemon and sprinkle the zest over the chopped onion and let the flavours mix and absorb.
  2. Drain and rinse the beans, then turn them into a separate mixing bowl.
  3. Open and drain the tuna, arranging it in flakes over the beans.
  4. Cover the beans and tuna with the lemon and onion mix, grind over some salt and pepper and drizzle over with the balsamic vinegar.
  5. Toss the salad to coat the tuna and beans with the dressing, before spooning it out in the salad bowl.
  6. Lightly drop over the Parmesan shavings and sprinkle over the fresh parsley.
  7. Serve with love.

 

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About Gianluca Dievole

My Badge: Assistant

About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.