Tuna, borlotti bean and red onion salad

Name: Tuna, borlotti bean and red onion salad
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 425g preserved tuna, packed in olive oil, drained and broken into chunks; 400g tin of borlotti beans drained and rinsed; ½ small Spanish onion, finely sliced; 1 cup celery heart (the inner, more tender sticks of celery), finely sliced on an angle; 60ml extra virgin olive oil (plus extra to serve); finely grated zest of 1 lemon juice of 1 lemon; 2 tbsp red-vein sorrel and parsley microherbs (available at some supermarkets and greengrocers; alternatively, you can use flat-leaf parsley; sea salt and freshly ground pepper

Neil Perry

January 5, 2018

easyTime:< 30 minsServes:4

Preserved tuna can be found at gourmet grocers as well as good Italian and Spanish delicatessens. You can substitute the tuna with chicken, prawns, scallops, anchovies, barbecue quail or roast beef leftovers. The choice is yours. For vegetarians, omit the tuna and serve with some delicious garlicy bruschetta.

Ingredients

425g preserved tuna, packed in olive oil, drained and broken into chunks
400g tin of borlotti beans drained and rinsed
½ small Spanish onion, finely sliced
1 cup celery heart (the inner, more tender sticks of celery), finely sliced on an angle
60ml extra virgin olive oil (plus extra to serve)
finely grated zest of 1 lemon juice of 1 lemon
2 tbsp red-vein sorrel and parsley microherbs (available at some supermarkets and greengrocers; alternatively, you can use flat-leaf parsley
sea salt and freshly ground pepper

Method

Step 1
Place all the ingredients except microherbs, salt and pepper in a large bowl. Toss and then divide between 4 plates.
Step 2
Give a little extra drizzle of extra virgin olive oil, a sprinkle of sea salt and a grind of fresh pepper and serve with a scattering of microherbs.

Continue this series

14 high-protein, low-carb meals to cook this week