Odds and ends tuna salad from Marcia Barrington
Preparation time: 15 minutes
Ingredients
100g dried cannellini beans soaked in water overnight, or use 2 drained tins of beans
½ red onion, thinly sliced
Half a small lemon
1 small fennel halved through the stems from top to bottom, sliced thinly
A few sticks of celery with their leaves, chopped
1 small tin of tuna
Handful of dark olives (optional)
Any herbs from the fridge, chopped
Crunchy salt
2tsp olive oil
Dressing
120ml olive oil
Juice 1 small lemon + zest
Squeeze of honey
1 peeled garlic clove
Crunchy salt and black pepper
(Serves 2-4)
Method
- If using dried beans soak them overnight in a bowl of water. Transfer the beans with the water to a pan, bring to a boil then simmer for about 40 minutes or until just cooked. When soft enough, drain the beans and transfer them to a serving bowl or platter. If using tinned beans you can skip this step!
- Season beans with crunchy salt and a little black pepper and drizzle with 2tsp olive oil. Warm beans will soak up all the dressing you give them.
- In a small bowl squeeze the juice of a small lemon over the sliced red onion. Set aside.
- To make the dressing, mix together the olive oil, garlic clove, lemon juice, lemon zest and honey. Season with salt and a little black pepper. Whisk together. Tip: Pop all the dressing ingredients into a glass jar with a lid. Shake it like you hate it. Use what you need, then store any leftovers in the jar in the fridge.
- Gently mix the beans with the sliced fennel, celery and any soft herbs. Scatter over the olives and drizzle half of the dressing. Season everything again with a little salt and pepper.
- Last of all, top the beans with the flaked tuna, the lemony-pink onions and more dressing.