Recipe Store

Culinary Vacations for Lovers of Food and Wine

Italy

Tuscan Bean Salad with Tuna.

1 small white onion or 2 spring onions, finely chopped

2 - 400g/14 oz cans butter beans/lima beans (or substitute white kidney beans)

2 medium tomatoes

1 – 185 g/6 ½ oz can tuna, drained

2 tbsp flat leaf parsley, chopped

2 tbsp olive oil

1 tbsp lemon juice

2 tsp clear honey

1 garlic clove, crushed

How to make it:

1) Place chopped onions or spring onions and butter beans in a bowl & mix well.  2) Cut the tomatoes into small wedges, add to the bean mixture. 

3) Flake the tuna and add to the bean mixture with the parsley. 

4) Whisk the olive oil, lemon juice, honey and garlic until and dressing emulsifies and thickens. 

5) Pour the dressing over the bean salad, toss and serve.

Buon Appetito!

What to serve dish with:

Serve with Asparagus Wrapped in Proscuitto.  Snap ends off of 1 lb of asparagus and sprinkle liberally with 1 tbsp olive oil.  Season well with sea salt and freshly ground black pepper.  Slice 6-8 slices of proscuitto in half lengthwise and wrap around the asparagus.  Heat oven to 375 degrees F and roast 10 minutes.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.