Warm borlotti bean and tuna salad

A pile of warm borlotti beans is imbued with fragrant rosemary, tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a warm salad that’s...

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About Recipe
Warm borlotti bean and tuna salad

A pile of warm borlotti beans is imbued with fragrant rosemary, tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a warm salad that’s packed with protein and good-for-you stuff, yet tastes indulgent and satisfying.

Ingredients :
  • 160g tin tuna in olive oil
  • 1 rosemary sprig, leaves picked and very finely chopped
  • 700g jar borlotti beans
  • ½ red onion, very finely chopped
  • Splash red wine vinegar
  • 3 tbsp finely chopped parsley
  • Extra-virgin olive oil to drizzle
Directions :

  1. Drain the oil from the tin of tuna into a saucier or deep frying pan. Add the rosemary and set over a low heat. Cook until the rosemary begins to lightly sizzle.

  2. Drain the beans, reserving a splash of their liquid, then add the beans to the pan. Gently warm them through, then flake in most of the tuna and add the red onion.

  3. Add the red wine vinegar and reserved bean liquid, then vigorously toss the mixture to emulsify the dressing. Season to taste with salt and pepper.

  4. Stir in the parsley, divide between plates and top with the remaining tuna. Finish with a drizzle of extra-virgin olive oil and some black pepper.

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