Soft and sharp salad of tuna and cannellini beans

This tuna salad is a variation on a Niçoise – using mushrooms instead of beans and boiled eggs – and together with the sage, mustard, capers and sundried tomatoes it has an earthy taste – perfect for autumn.

Recipe for soft and sharp salad of tuna and cannellini beans

Serves 4

Ingredients

  • 2 x 400g cans of cannellini beans
  • a few sage leaves
  • 1 tsp anchovy paste
  • 2 fat cloves of garlic, crushed with 1 tsp smoked salt
  • small bunch of fresh parsley
  • 80 ml/⅓ cup olive oil – use what’s in the tuna tin first, plus some good finishing oil
  • 1 tsp grainy mustard
  • juice and zest of half a large lemon
  • 150g/5 oz mushrooms
  • 350g gross/240g net weight good quality tuna in olive oil
  • freshly ground black pepper – or a pinch of Urfa pepper flakes
  • a small bunch of spring onions
  • 8 sundried tomatoes
  • 60g/⅓ cup of capers

Method

  1. Drain the cannellini beans, and rinse under cold, running water. Put into a medium-sized attractive bowl.
  2. Crush the garlic with the salt and put into a small bowl. Add the olive oil (use what’s in the tuna tin first, supplement with your normal supply). Add the lemon juice and zest. Add the mustard, the anchovy paste and the pepper.
  3. Snip the most of the sage and all the parsley over the beans.
  4. Peel and chop the mushrooms (use also the stem), and add to the beans.
  5. Chop the sundried tomatoes, add to the beans.
  6. Add the tuna and capers to the beans.
  7. Snip the spring onions into the beans.
  8. Pour the dressing into the beans and toss.
  9. Serve, garnished with the remaining sage, and drizzled with some good, peppery finishing oil.
0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Sublime chicken liver salad with spinach, walnuts and raspberry vinegar

I first got the idea for this salad from The Hilton International Cookbook – a compilation of recipes of head chefs in Hilton hotels around…
Read More

Peach, tomato, blue cheese and walnut savoury salad

I am a huge fan of savoury salads with fruit. The fruit gives a sweetness and a twang which balances the saltiness of the dressing…
Read More

Blueberries, goat cheese, and walnut salad

Many of the most successful salads are a mix of sweet (in the form of fruit) interspersed with a twang of salty cheese. Feta…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts