I love this Italian salad which I first came across years ago when I worked as a waitress at Pizza Express in Wimbledon Village. Nobody ever ordered it, or probably noticed it was even on the menu but we were trained to make it along with the other offerings of salads on offer, being the huge choice of either mozzarella and tomato or mixed salad.
The classic version of this salad, literally meaning tuna and beans, is made with Cannellini beans but I thought it would work well with the lovely Borlotti beans which I got this week from Riverford. I also added a little balsamic vinegar which goes particularly well with Borlotti beans and seemed in keeping with the Italian theme. Finally, I added some cherry tomatoes because I had some in my box and I just thought they might be nice. They say that if you change more than two ingredients in a recipe it is no longer original (this is how chefs get around plagiarism on recipes which are quite blatantly copied) so in actual fact it is not exactly a Tonno e Faggioli any more, apart from the fact that it is still quite plainly tuna and beans.
Tonno e Faggioli
See how to cook the beans on my last post of Pasta e Faggioli
2 cups cooked and drained Borlotti beans
1 can tuna steak, drained of oil
1 punnet of cherry tomatoes
Half a red onion, peeled and very finely sliced
3 tbsp. olive oil
1 tbsp. Balsamic vinegar
1 tsp Dijon mustard
Sea Salt and freshly ground black pepper
Handful of flat leafed parsley, leaves picked from the stems
Make the dressing by mixing the mustard and vinegar in a bowl. Season well and whisk in the olive oil. It should emulsify quite easily. Add the onion and mix through and then the beans. Cut the tomatoes in half and add along with the tuna and parsley. Check seasoning and serve immediately.