Borlotti Bean and Tuna Antipasto
Author: Gianluca Dievole
Recipe type: Entree
Prep time:
Total time:
Serves: 2
- 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
- In a small bowl, squeeze the lemon and sprinkle the zest over the chopped onion and let the flavours mix and absorb.
- Drain and rinse the beans, then turn them into a separate mixing bowl.
- Open and drain the tuna, arranging it in flakes over the beans.
- Cover the beans and tuna with the lemon and onion mix, grind over some salt and pepper and drizzle over with the balsamic vinegar.
- Toss the salad to coat the tuna and beans with the dressing, before spooning it out in the salad bowl.
- Lightly drop over the Parmesan shavings and sprinkle over the fresh parsley.
- Serve with love.
Recipe by Mamma Mia! at http://recipes.hellomagazine.com/italianfood/20120703/borlotti-bean-and-tuna-antipasto/
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