Tuscan Bean Salad With Tuna Recipe
Ingredients
| 1 x 375 g can cannellini beans, drained | ||
| 1 x 375 g can green lima or broad beans, drained | ||
| Onion | 1 Small, thinly sliced | |
| Olive oil | 6 Tablespoon | |
| Black olives | 30 Gram, stoned | |
| Parsley | 1 Tablespoon, chopped | |
| 1 tablespoon chopped oregano or marjoram | ||
| 1 x 200 g can tuna fish, drained | ||
| 2 radicchio or chicory heads to serve | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix the beans together in a bowl.
Stir in the onion, oil, olives and herbs.
Flake the tuna and add to the salad.
Toss well and season with salt and pepper to taste.
Arrange the radicchio leaves or chicory on a serving platter.
Spoon the bean salad on top.
Cover and chill until required.
Stir in the onion, oil, olives and herbs.
Flake the tuna and add to the salad.
Toss well and season with salt and pepper to taste.
Arrange the radicchio leaves or chicory on a serving platter.
Spoon the bean salad on top.
Cover and chill until required.
Chef
