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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