Italian Bean and Tuna Salad Recipes

Ingredients :

350 g cannellini beans

350 g flageolet beans

200 g can tuna fish in brine

salt and pepper

lettuce or chicory leaves

6 tbsp olive oil

2 tbsp lemon juice

1 small onion

12 black olives

1 tbsp chopped fresh parsley

1 tbsp chopped fresh marjoram

1. Soak the beans separately in cold water overnight.
2. Drain well and rinse in cold water.
3. Drain, and put the beans into a large pan.
4. Cover with cold water, bring to the boil and boil for 10 minutes.
5. Cover and simmer for 1 hour until cooked but unbroken.
6. Drain the beans well and leave until just cold.
7. Drain the tuna and break into small chunks.
8. Mix with the beans and season well with salt and pepper.
9. Arrange lettuce and chicory leaves on a serving dish and pile the bean mixture in the center.
10. Mix the oil and lemon juice and pour over the beans.
11. Garnish with thinly sliced onion rings, olives, parsley and marjoram.
12. Chill for 30 minutes and serve.

An excellent summer dish which may be a main course or can be served in small portions as a first course.

Serves 4 - 6

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