Tuna and bean salad
Serves four
EACH year I spend the summer with my family on the island of Sardinia, and we enjoy this salad at least once a week. My wife often makes it in the morning and stores it in a sealed container in the fridge, in preparation for our boat trips.
Sometimes she adds a few sun-dried tomatoes or pickled onions – to be honest, you can add pretty much whatever you fancy. Buy tuna in oil rather than in brine, which has the texture of cat food! Serve with warm crusty bread. For this tuna and bean salad, Gino recommends using tuna in oil rather than brine
For this tuna and bean salad, Gino recommends using tuna in oil rather than brineCredit: Dan Jones
- You need:
- 1 x 400g tin of cannellini beans, rinsed and drained
- 1 x 400g tin of butter beans, rinsed and drained
- 100g pitted green olives, drained and halved
- 10 fresh red cherry tomatoes, quartered
- 10 fresh yellow cherry tomatoes, quartered
- 1 large red onion, peeled and finely sliced
- 3 tbsp chopped fresh chives
- 6 tbsp extra virgin olive oil
- 480g tuna chunks in oil (tinned or in a jar), drained
- Salt and freshly ground black pepper
Method:
Put the beans in a large bowl. Add the olives, tomatoes, onion and chives. Season with salt and pepper. Pour over the oil and mix all the ingredients together. Set aside for about five minutes to allow the flavours to combine.
Just before serving, add the tuna and mix gently, trying not to break up the chunks too much.