Spanish white bean and tuna salad
Spanish cuisine · Spain on a Fork · ♥ 1.3K likes · 34.1K views · 6 min video
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Read about tuna in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 jar white beans
Drain 2 jars of white beans in a colander, rinse under water, shake off the excess and transfer to a large bowl.
- 2 can tuna in olive oil
Drain 2 cans of tuna in olive oil in a fine sieve over a bowl, shake gently and add the tuna to the beans.
- 1 whole small red onion
- 1 whole small red bell pepper
- 8 whole black pitted olives
Thinly slice 1 small red onion, finely chop 1 small red bell pepper, thinly slice 8 pitted black olives and roughly chop a handful of arugula; add to the bowl.
- fresh arugula
- 45 ml extra virgin olive oil
- 15 ml sherry vinegar
- sea salt
- freshly cracked black pepper
Add 3 tablespoons extra virgin olive oil and 1 tablespoon sherry vinegar; season with sea salt and black pepper.
Mix gently until combined. Serve at room temperature, or cover and chill; keeps 3 to 4 days.