Cookery School Italy

Tuna, cannellini bean and spring onion salad.

(Cipolline e fagioli con tonno)

3 large spring onions, or 5-6 smaller ones

200g cannellini beans, dried weight

80g small black olives

190g tuna fillets in olive oil

A handful of flat-leaf parsley, chopped

3 tbsp extra-virgin olive oil

The juice of half a lemon

1 tbsp capers, rinsed if packed in salt

Sea salt and freshly ground black pepper

Soak the cannellini beans overnight in plenty of cold water. Bring to the boil in a large pan of salted water. Reduce the heat and simmer gently for around 1-1 ½ hours, until tender.

Drain the beans and leave to one side in a large bowl.

In the meantime, very thinly slice the spring onions and add to the beans. Add the black olives and flake in the tuna fillets. In a separate bowl mix the olive oil and lemon juice together, add the capers, then season. Stir in the parsley.

Toss the tuna and beans gently in the dressing. Serve as a light lunch with some bruschetta.