Foodie's
Corner.
Recipe
of the Month.
The
combination of beans and tuna is a favourite with the people of Tuscany, this salad is
refreshing and hearty.
Tuscan Bean Salad with Tuna
1
small white onion or 2 spring onions, finely chopped
2
- 400g/14 oz cans butter beans/lima beans (or substitute white kidney beans)
2
medium tomatoes
1
- 185 g/6 ½ oz can tuna, drained
2
tbsp flat leaf parsley, chopped
2
tbsp extra virgin olive oil
1
tbsp lemon juice
2
tsp clear honey
1
garlic clove, crushed
How to make it:
1)
Place chopped onions or spring onions and butter beans in a bowl & mix
well.
2) Cut the tomatoes into small
wedges, add to the bean mixture.
3)
Flake the tuna and add to the bean mixture with the parsley.
4)
Whisk the olive oil, lemon juice, honey and garlic until and dressing
emulsifies and thickens.
5)
Pour the dressing over the bean salad, toss and serve.
Buon Appetito!
What to serve the dish with:
Serve
with Asparagus Wrapped in Proscuitto. Snap
ends off of 1 lb of asparagus and sprinkle liberally with 1 tbsp extra virgin olive
oil. Season well with sea salt and
freshly ground black pepper. Slice 6-8
slices of proscuitto in half lengthwise and wrap around the asparagus. Heat oven to 375 degrees F and roast 8-10
minutes until just crispy.
