300 g (10 oz) dried borlotti beans
300 g (10 oz) canned tuna in oil, drained
1 tbsp lemon juice
1 red onion, peeled and sliced paper thin
6 tbsp extra-virgin olive oil
salt and pepper
300 g (10 oz) canned tuna in oil, drained
1 tbsp lemon juice
1 red onion, peeled and sliced paper thin
6 tbsp extra-virgin olive oil
salt and pepper
method
1. Soak the beans in water for about 12 hours.
2. Drain, place the beans in a saucepan and cover with fresh water.
3. Bring to a slow boil and cook for about 1 1/2 hours.
4. Drain and arrange in a bowl.
5. Crumble the tuna and sprinkle with the lemon juice.
6. Add the onion to the beans with the tuna, olive oil and salt and pepper to taste and mix gently.
7. Serve at room temperature.
2. Drain, place the beans in a saucepan and cover with fresh water.
3. Bring to a slow boil and cook for about 1 1/2 hours.
4. Drain and arrange in a bowl.
5. Crumble the tuna and sprinkle with the lemon juice.
6. Add the onion to the beans with the tuna, olive oil and salt and pepper to taste and mix gently.
7. Serve at room temperature.
serving amount
serves 6
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