FLAGEOLET, TUNA AND TOMATO SALAD - Italian Cooking

FLAGEOLET, TUNA AND TOMATO SALAD - Italian Cooking

Time
Preparation takes about 15 minutes.

Serving Ideas
If desired, serve the salad on individual plates lined with radicchio or curly endive.

Variations
Add chopped green onions or red onions to the salad or add finely chopped garlic.

1lb canned flageolet beans (substitute white haricot beans or butter beans)
6oz canned tuna in oil
Juice of 1 lemon
Chopped fresh herbs (parsley, oregano, basil or marjoram)
8 tbsps olive oil
Salt and pepper

6-8 tomatoes, sliced

1. Drain the beans, rinse and leave in a colander to dry. Drain the tuna and flake it into a bowl.

2. Chop the herbs finely and mix with lemon juice, oil, salt and pepper. Add the beans to the tuna fish in the bowl and pour over the dressing, tossing carefully. Do not allow the tuna to break up too much.


3. Adjust the seasoning and pile the salad into a mound in a shallow serving dish. Cut the tomatoes into rounds about 1/4 inch thick and place against the mound of salad. Serve immediately.

Step 2 Chop the herbs finely with a large knife using a mixture of different herbs, if desired.

Step 3 Mound the salad in the serving dish and place the tomatoes around it.