Warm bean salad. Culinary recipe.

1 can (400 g) of white beans;
1 can (250 g) of canned tuna in olive oil;
3 medium potatoes;
200 g of cherry tomatoes;
1 small red onion;
2 Art. l. capers;
3 sprigs of green basil;
1 tsp. mustard;
olive oil;
juice and zest of half a lemon;
salt, black pepper.

1. Peel the potatoes and cut them into medium, neat pieces (not very thin). Put potatoes in a saucepan, pour boiling water, bring to a boil over medium heat, add a little salt and cook for 2 minutes. Remove from the heat, cover with a lid, and then with a thick towel and leave while everything else is cooking – the potatoes will reach the desired level of doneness in about 10 minutes.

2. Put the beans on a sieve, let all the liquid drain. Cut the cherry tomatoes in half lengthwise. Peel the onion and cut it into very thin half rings.

Q. To make the dressing, drain the oil from the can of tuna into a bowl. Add lemon juice and zest, mustard, another couple of spoons of oil, salt and pepper, beat.

4. Remove the stems from the basil, chop the leaves very finely and add to the dressing. If the capers are too large, cut them in half.

5. Mash the tuna with a fork or tear it into pieces with your hands. Drain the water from the potatoes and dry them on low heat so that the remaining water evaporates. Be careful not to burn the potatoes. Dress the hot potatoes with half of the dressing, mix gently.

6. Mix beans, onions, cherry tomatoes and pieces of tuna. Spread the potatoes on plates, put the beans with additives on them, pour the remaining dressing, sprinkle with capers and serve immediately.

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