Tuna and White Bean Salad

Method

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1. Put the sliced onion in a bowl with the lemon juice and a pinch of the salt and leave it 10 minutes. It softens and turns pink.

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2. Drain the tuna, keeping a tablespoon of the oil.

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3. Add the reserved tuna oil, the olive oil, vinegar and the rest of the salt to the onion and whisk with a fork.

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4. Fold in the beans, capers and tomatoes and leave 5 minutes so the beans take on the dressing.

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5. Add the tuna in large flakes and fold once or twice only — worked any further it turns to paste.

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6. Fold through the parsley, taste for salt and acid, and serve over the rocket.

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Chef’s Tips

• Tuna in olive oil, not brine. It is the single decision that makes this dish worth eating.
• Rinse the beans properly. The starchy liquid in the tin dulls the dressing and makes everything taste faintly of tin.
• This is better after 20 minutes than straight away, and better still at room temperature than fridge-cold.

Pairing Suggestions

• A cold Vermentino
• Grilled sourdough rubbed with garlic
• A boiled egg, if you want it heavier

Storage & Reheating

Refrigerate up to 2 days. The rocket wilts, so add it only to the portion you are eating. Take it out 20 minutes before serving — cold flattens the olive oil.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.