TUNA&BEAN SALAD

INGREDIENTS (serves4)

1 red onion

1 celery, mostly the heart

1 bunch of fresh flat-leaf parsley (30g)

660g jar of butter beans

220g jar of tuna in olive oil

METHOD

1. Peel the red onion and slice it as finely as possible. In a large bowl, mix it

with a tablespoon of red wine vinegar and a pinch of sea salt. Trim and

finely slice the celery and pile on top of the onion. Finely slice the parsley

and add to the bowl.

2. Drain the beans and place in a single layer in a hot non-stick frying pan on a

medium-high heat with 1 tablespoon of olive oil. Let them crisp up

and get golden on the bottom, then turn them so they crisp up on the other side.

3. Drizzle 2-2 tablespoons of extra virgin olive oil and red wine vinegar over the

onion salad, drain and flake in the tuna, then gently toss it all together. Divide

the popped beans between your plates, pile the salad on top and sprinkle from

a height with a good pinch of black pepper. Enjoy!