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Sweet et Sour Tuna Salad

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

serves 4
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

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.

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