A Spanish version of an Italian classic

This tuna and bean salad is a big favourite and couldn’t be easier to make. If we have a busy morning of gardening jobs ahead, I know we will have little energy at lunchtime to prepare food so I make this after breakfast. We eat this in the UK using red onion, which we cannot buy here. So in the Spanish spirit of improvisation, we finely chop a Spanish onion and leave it to sit for a couple of hours in the juice of a lemon. This takes removes the cutting edge and allows the onion’s natural sweetness to come through. This is ‘tonno con fagioli’ in Italian and is a great store-cupboard standby. tuna & bean salad - plateful 6-8-13Prepare in advance of serving to so the flavours blend together. Into a bowl mix a jar of best quality tuna, a jar of drained and rinsed white beans [haricot, cannellini or similar], the onion in lemon juice, a generous glug of olive oil, a pinch of salt and lots of freshly-ground black pepper. Stir and cover. It will keep like this in the fridge for a couple of days, and so is useful as tapas or for buffet lunches. Just before serving, stir in some freshly-chopped herbs, whatever you have. Parsley, basil, mint, chives all work well but we like to stick to one type of herb at a time, just lots of it.
5 to remember
la versión – version
el clásico – classic
natural – natural
el dulzor – sweetness [of taste]
stand-by – standby

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