Casa Martin
Cookbook

Tuna & Bean Salad

 

A good store cupboard standby which is extremely tasty when made with care. It can be even be made a day or so in advance as it will sit happily in the fridge. It can also be piled into large scooped out halved tomatoes.

2 tins of top quality Tuna fish in oil
1 tin of cannelini, borlotti, flageolets or white haricot Beans
1 small Onion finely chopped
1 Ridge Cucumber finely chopped
2tbsp finely chopped Parsley
Olive Oil
white wine Vinegar
freshly ground black Pepper

Drain oil or brine from tuna and roughly break up fish with a fork. Drain beans and rinse under cold tap to get rind of sticky liquid that always clings to tinned beans. Carefully mix together tuna, beans, onion, cucumber and parsley being sure not to break too many beans. Season strongly with pepper, oil and vinegar.

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