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borlotti beans olive oil garlic milliliters green onion flat-leaf Italian parsley basil celery tomatoes red wine vinegar salt black pepper
Viewed: 93 - Published at: 4 years agoIngredients
- 2 tins of cannellini or borlotti beans (cannellini beans are prettier)
- 1 tin or jar (150 grams drained weight) good-quality tuna packed in olive oil, drain and discard oil
- 2 garlic cloves, remove skin and bruise
- 50 milliliters best quality extra virgin olive oil
- 1 green onion, rinse, and thinly slice
- 10 grams flat leaf Italian parsley, rinse, dry, and finely chop
- 10 leaves of basil, rinse, dry, and finely slice
- 1 celery stick, rinse, trim ends, and finely slice (optional)
- 3 tomatoes, rinse, remove core, and cut into 1.5cm cubes (optional)
- 1 teaspoon red wine vinegar
- sea salt
- Black pepper, freshly ground
Method
- Mix together the beans, tuna, garlic cloves, olive oil, the green onion, parsley, basil, celery, tomato, red wine vinegar in a large bowl.
- Stir to combine. Add salt and pepper to taste.
- The salad can be served immediately but the flavour improves as it sits. It can be made up to 1 day in advance and left in the refrigerator (don't add the tomato and celery until just before serving). Remove the garlic before serving.
