Tuna Salad with White Beans

Ingredients

• 200 g thick white beans (dry)
• 0.5 bunch spring onions
• 1 yellow bell pepper
• 1 red pepper
• 1 Garlic clove
• 1 bunch parsley
• 200 g tuna in oil (from can)
• 3 anchovy fillets (salted)
• 5 tbsp olive oil
• 3 tbsp Lemon juice
• 2 tbsp Orange juice
• Salt
• freshly ground pepper
• 6 tbsp pitted black olives

Instructions

1. 1.

   Cover beans with plenty of water and soak for at least 8 hours, preferably overnight. Drain the beans in a sieve, transfer to a pot, cover with water and simmer until tender about 1 hour; then drain again, let cool.

2. 2.

   Trim and wash spring onions, slice diagonally into thin rings. Wash bell pepper and red pepper. Halve the red pepper lengthwise, remove seeds, and cut into strips. Dice the bell pepper into cubes. Peel the garlic clove.

3. 3.

   Wash parsley, shake dry, and cut into strips for garnish, leaving a few leaves intact. Drain the tuna.

4. 4.

   Rinse anchovies, pat dry, finely chop them, then mix with olive oil, lemon juice, and orange juice. Add the red pepper strips and squeeze in the garlic clove. Season with salt and pepper to taste.

5. 5.

   Combine beans, spring onion rings, bell pepper cubes, parsley strips, and olives with the dressing. Tear tuna into bite‑sized pieces and gently fold into the salad.

6. 6.

   Serve on plates garnished with fresh parsley.