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More Nigella recipes

Tuna and Beans

by . Featured in NIGELLA EXPRESS
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Introduction

This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, giving you the colours of Tuscany on a plate.

This makes a simple, speedy supper for two; all I'd want alongside is some good bread.

For US cup measures, use the toggle at the top of the ingredients list.

This has always been the Italian antipasto, and though you are more likely to come across it as the traditional combination of tonno and cannellini, I love the flecked terracotta of borlotti beans, giving you the colours of Tuscany on a plate.

This makes a simple, speedy supper for two; all I'd want alongside is some good bread.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Tuna and Beans
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • ½ red onion (finely chopped)
  • 4 x 15ml tablespoons fresh lemon juice
  • 2 x 400 gram cans borlotti beans
  • 225 - 250 grams canned tuna
  • 2 x 15ml tablespoons extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 2 x 15ml tablespoons chopped fresh flatleaf parsley
  • ½ red onion (finely chopped)
  • ¼ cup fresh lemon juice
  • 2 x 14oz cans borlotti beans
  • 7 - 8 ounces canned tuna
  • 2 tablespoons extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)
  • 2 tablespoons chopped fresh italian parsley

Method

  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl.
  3. Drain the tuna and flake it into the beans.
  4. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish.
  5. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over; if you want to put this on a plate (rather than a dish) consider strewing the plate with rocket first, or make a leafy border.
  1. Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad.
  2. Drain the beans and rinse to get rid of any gloop, then place in a bowl.
  3. Drain the tuna and flake it into the beans.
  4. Add the olive oil and some salt to the onion and lemon juice mixture, whisking to make a dressing, then pour it over the tuna and beans and transfer to a serving dish.
  5. Fork the tuna and bean salad through, seasoning with salt and ground pepper, and scatter the parsley over; if you want to put this on a plate (rather than a dish) consider strewing the plate with rocket first, or make a leafy border.

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