Tuna and Beans
Nigella Express, Nigella Lawson
(Serves 4-6 as a starter or part of a meal)
1/3 cup finely chopped red onion
1/4 cup lemon juice
2 14-oz cans borlotti or cranberry beans
1 8-oz can best-quality tuna to give 1 1/4 cups
2 Tbsp extra-virgin olive oil
salt and pepper to taste
2 Tbsp chopped parsley
Put the chopped onion into a bowl with the lemon juice and let it steep while you get on with the salad. Drain the beans and rinse them to get rid of any gloop, then arrange them in a bowl. Drain the tuna and flake it into the beans.
Add the olive oil to the onion and lemon juice and whisk it to make a dressing, pour this over the tuna and beans, and transfer to a serving dish. Fork the salad through, seasoning with salt and pepper, and then scatter over the parsley; if you want to put this on a plate (rather than a dish), consider strewing the plate with arugula first, or using it to make a leafy border.
Notes/Results: Simple and delicious, this is one of those recipes where a few very simple ingredients come together really well. Because of the few ingredients, you'll want to use good quality tuna and olive oil--but even so it is still a hearty and economical dish. This is a great recipe to make ahead of time, giving the flavors time to meld and it tastes great cold or at room temperature and even better the next day, making it perfect for lunches. I soaked and cooked the beans the day before making the salad and then just tossed it all together. I like the creamy texture of the cooked cranberry beans and they give a slightly earthier flavor than cannellini beans. I will be happily eating the leftovers this week and would make this again.
You can see what Budgets and Bargains the other IHCC members made and what they thought of them by going to the post (here) and following the links.