Borlotti Bean Salad with Tuna and Onion

CategoryDifficultyIntermediate

This dish is so easy to make and can be enjoyed all year round. It can be served as a side dish, but I prefer it on its own. Once the flavours are married, it tastes sensational, so make it a day in advance to increase their intensity.

Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 ¼ Dried borlotti beans (250)
 1 Onion - Chopped
 1 Celery stick - Chopped
 1 Carrot - Chopped
 1 Garlic clove - Bruised
 1 Rosemary sprig
 1 Bay leaf
 185 g Can tuna in olive oil - Drained
 1 Red onion - Halved and thinly sliced
  Extra Virgin Olive Oil (80ml)
 Oregano sprigs to serve
 6 Slices lightly toasted ciabatta bread to serve

1

1 Place beans in a large bowl, cover with water and soak for 5 hrs or overnight.

2

2 Drain beans and rinse well. Place in a large saucepan and add onion, celery, carrot, garlic, rosemary and bay leaf. Cover with water and bring to boil on high heat. Reduce heat to medium and cook for 40-45 mins, until beans are tender. Drain, discarding vegetables and herbs.

3

Place beans in a bowl. Add tuna, red onion and oil. Season and toss to combine. Stand for 10-20 mins to allow flavours to infuse.

4

Scatter over oregano and serve with toasted ciabatta slices.

Ingredients

 ¼ Dried borlotti beans (250)
 1 Onion - Chopped
 1 Celery stick - Chopped
 1 Carrot - Chopped
 1 Garlic clove - Bruised
 1 Rosemary sprig
 1 Bay leaf
 185 g Can tuna in olive oil - Drained
 1 Red onion - Halved and thinly sliced
  Extra Virgin Olive Oil (80ml)
 Oregano sprigs to serve
 6 Slices lightly toasted ciabatta bread to serve

Directions

1

1 Place beans in a large bowl, cover with water and soak for 5 hrs or overnight.

2

2 Drain beans and rinse well. Place in a large saucepan and add onion, celery, carrot, garlic, rosemary and bay leaf. Cover with water and bring to boil on high heat. Reduce heat to medium and cook for 40-45 mins, until beans are tender. Drain, discarding vegetables and herbs.

3

Place beans in a bowl. Add tuna, red onion and oil. Season and toss to combine. Stand for 10-20 mins to allow flavours to infuse.

4

Scatter over oregano and serve with toasted ciabatta slices.

Borlotti Bean Salad with Tuna and Onion
By | 2018-08-12T06:20:47+00:00 August 12th, 2018|Comments Off on Borlotti Bean Salad with Tuna and Onion

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