I love this salad – it might seem like a strange suggestion for a cold rainy day, which is what it is today in London. But just add a generous portion of hot crusty bread and all will be well.
I hadn’t made this for a while, in fact I think the whole summer passed without this dish making it to the Kitchen Confidence dining table, so I was delighted to be reminded about how tasty it is when it popped up as a suggestion for a regular lockdown cook along with friends.
This ought to be enough for two people, but it’s very moreish…
Tuna and beans salad
400-600g drained weight of white beans (I used cannellini this time, but any white ones will be great)
1 large can/jar of tuna (the poshest you can get)
A small red onion, thinly sliced
1 tbsp capers, drained
A handful of black olives
2-3 tablespoons flat leaf parsley
1 tsp Dijon mustard
1 tbsp lemon juice
3 tbsp olive oil
salt and pepper
Mix the beans, tuna, onion, capers and olives in your salad bowl.
Now make your dressing in a small bowl: mix together the Dijon mustard, lemon juice, olive oil, season with salt and pepper. Check the taste – if it’s too lemony, add a little more oil, if it’s too oily, a few drops more lemon should fix it.
Finely chop the flat leaf parsley, add to your salad bowl and gently toss to mix everything.
Add the dressing and toss again.
Serve with the crusty bread of your choice.