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Borlotti Bean Salad with Tuna and Onion

Yields6 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

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.

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


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.


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.


Scatter over oregano and serve with toasted ciabatta slices.

Nutrition Facts

Servings 6