White Bean and Tuna Salad
Store cupboard from start to finish, and it improves for an hour while you get on with something else.
This is the lunch to know when there is nothing in the house. Two tins, an onion and a lemon, and it is better than most things that take longer.
The one non-negotiable is soaking the onion. Raw onion straight in will still be the loudest thing in the bowl tomorrow.
Ingredients
| Amount | Ingredient |
|---|---|
| 1 can | white beans, drained and rinsed |
| 1 can | tuna in oil, drained but keep the oil |
| 1/2 | red onion, sliced thin |
| 1 | lemon, juiced |
| 2 tbsp | olive oil, or the oil from the tuna |
| 1 handful | parsley, chopped |
| — | salt and pepper |
Method
- Put the sliced onion in a bowl with half the lemon juice and a pinch of salt. Leave it ten minutes while you do everything else.
- Rinse the beans well. The liquid in the tin is what makes bean salads taste tinned.
- Combine the beans, tuna, oil, the rest of the lemon and the parsley.
- Add the onion and whatever juice is left in its bowl.
- Season, then leave it half an hour if you can. It is noticeably better.
Notes
- Cannellini or butter beans. Chickpeas work but stay firm and change the character.
- A spoon of capers or a chopped anchovy is a real improvement and neither tastes fishy in the finished bowl.
- It keeps two days, and the beans soften into it.
Questions
Tuna in water?
Fine, but add a little more olive oil to make up for it.
Can I use dried beans?
Yes, and it is better. Cook them soft, salt the water, and let them cool in it.