Tuna and Bean Salad
Admin on Apr 18 2009 at 2:51 pm | Filed under: Food, Savoury
I was taught this version of an old recipe many years ago by a very special English lady who was the then partner of the owner of the game lodge I cooked for. She always made it sound so exotic…apparently similar to that made by the sailors as it can almost completely be made from preserved goods. Well, I’m not quite sure how true the story is or the exact origins, but it is a super-easy, healthy salad that is a firm favourite in our house. It is also fantastic made a day ahead and then left overnight for all the flavours to mingle….
2 tins of tuna chunks in oil
1 tin of Butter or Cannellini Beans
8 anchovies, chopped
1 red onion, thinly sliced
3 Tbs capers
½ cup pitted and chopped green or black olives
½ cup chopped gherkins
½ cup chopped Italian flat leaf parsley
Dressing
Juice of 1 large lemon
¼ cup olive oil
1 tsp dried oregano
Good grinding of black pepper
Pinch of sea salt
Mix all the ingredients together. Combine the lemon, olive oil, oregano and black pepper and pour over the salad. Mix well and season to taste with salt. I don’t add the salt until last as most the ingredients are fairly salty.
Serve with fresh ciabatta.
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This sounds wonderful – not just for lunch on a sunny terrace on weekends, but also to make ahead and take to work as a healthy packed lunch!