Italian Bean & Tuna Salad

Ingredients

• 80 g dried cannellini beans
• 1 Garlic clove
• 1 sprig rosemary
• 2 Tomatoes
• 150 g celery stalks (2 sticks)
• 1 Mini Cucumber
• 0.5 bunch Parsley
• 1 tsp Dijon mustard
• 1 tbsp White Wine Vinegar
• Salt
• Pepper
• cane sugar
• 3 tbsp olive oil
• 160 g tuna in its own juice

Instructions

1. 1.

   Place the beans in a bowl and soak overnight in plenty of cold water.

2. 2.

   On the following day, drain the water. Peel the garlic. Wash the rosemary. Put the beans, garlic, and rosemary into a pot, cover with water, bring to a boil, skimming off any foam that forms. Simmer the beans over low heat for about 50 minutes until tender yet still firm.

3. 3.

   Meanwhile wash the tomatoes, cut away the green stem ends in a wedge shape. Quarter the tomatoes, remove seeds, and chop into pieces. Wash, clean, and trim the celery; shave or slice it into very thin ribbons.

4. 4.

   Wash the cucumber, dry or peel it. Quarter the cucumber, deseed it, then dice finely. Wash the parsley, shake off excess water, and roughly chop the leaves.

5. 5.

   Whisk together mustard, vinegar, salt, pepper, and sugar in a bowl. Fold in the olive oil.

6. 6.

   Combine the dressing with tomato pieces, cucumber cubes, celery ribbons, and parsley.

7. 7.

   Place the tuna in a sieve to drain. Flake the tuna slightly with a fork.

8. 8.

   Drain the beans, remove garlic and rosemary. Let the beans cool for about 5 minutes before mixing them into the remaining salad ingredients. Season the salad with salt and pepper. Finally fold in the tuna and serve warm.