Tuna, anchovy, semi-dried tomato & cannellini bean salad

Tuna, anchovy, semi-dried tomato & cannellini bean salad

From
Grains
Serves
4 as a lunch dish
Prep
10 mins
Photographer
Deidre Rooney

This is a great pantry standby. Borlotti or flageolet beans can be used instead of cannellini beans and dried or fresh cherry tomatoes can replace semi-dried. The onion – and even the anchovies – can be left out altogether. Use good-quality tuna, olives and oil.

From the grocer

Ingredients

Quantity Ingredient
1 x 250g tuna in olive oil, drained and roughly broken up
2 x 400g tins cannellini beans, drained and rinsed
75g semi-dried tomatoes
16 anchovies packed in salt or olive oil, drained and chopped
50 black olives in olive oil, pitted and halved
salt and freshly ground black pepper
180ml extra-virgin olive oil
2 teaspoons dijon mustard

From the greengrocer

Quantity Ingredient
1 small red onion, very thinly sliced
3 tablespoons flat-leaf parsley, chopped
1 lemon, juiced

Method

  1. Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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