Sweet et Sour Tuna Salad recipe
information
Capers are the flower buds of the caper bush, which is native to the Mediterranean region. Capers are preserved in vinegar and salt and give a distinctive flavour to this salad. They are much used in Italian and Provencale cooking.
ingredients
Flageolet (small navy) beans, courgettes (zucchini) and tomatoes are briefly cooked in a sweet and sour sauce, before being mixed with tuna.
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
2 courgettes (zucchini), sliced
4 tomatoes, skinned
400 g (14 oz) can flageolet (small navy) beans, drained and rinsed
10 black olives, halved and pitted
1 tbsp capers
1 tsp caster (superfine) sugar
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
200 g (7 oz) can tuna fish, drained
2 tbsp chopped fresh parsley chopped
fresh parsley, to garnish
crusty bread, to serve
1 onion, chopped
2 garlic cloves, chopped
2 courgettes (zucchini), sliced
4 tomatoes, skinned
400 g (14 oz) can flageolet (small navy) beans, drained and rinsed
10 black olives, halved and pitted
1 tbsp capers
1 tsp caster (superfine) sugar
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
200 g (7 oz) can tuna fish, drained
2 tbsp chopped fresh parsley chopped
fresh parsley, to garnish
crusty bread, to serve
method
1. Heat the oil in a frying pan (skillet) and fry the onion, garlic for 5 minutes until soft.
2. Add the courgettes (zucchini) and cook for 3 minutes, stirring occasionally.
3. Cut the tomatoes in half then into thin wedges.
4. Add the tomatoes to the pan with the beans, olives, capers, sugar, mustard and vinegar.
5. Simmer for 2 minutes, stirring gently, then allow to cool slightly.
6. Flake the tuna fish and stir into the bean mixture with the parsley.
7. Garnish with parsley and serve lukewarm with crusty bread.
2. Add the courgettes (zucchini) and cook for 3 minutes, stirring occasionally.
3. Cut the tomatoes in half then into thin wedges.
4. Add the tomatoes to the pan with the beans, olives, capers, sugar, mustard and vinegar.
5. Simmer for 2 minutes, stirring gently, then allow to cool slightly.
6. Flake the tuna fish and stir into the bean mixture with the parsley.
7. Garnish with parsley and serve lukewarm with crusty bread.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
