Sylvia Sebastinis Bean And Tuna Salad Recipes

WHITE BEAN AND TUNA FISH SALAD WITH LEMON PEPPER DRESSING

Steps:

• Begin this the night before you are going to make the salad by placing the beans in a bowl and covering them with cold water to soak. Next day, drain the beans, then put them in a large saucepan, cover with fresh water and bring them up to simmering point. Boil for 10 minutes, then cover and simmer gently for 1¼-1½ hours, or until tender. Meanwhile, empty the tuna fish into a sieve fitted over a bowl and allow it to drain, reserving the oil. Then, to make the dressing, first crush the garlic and salt using a pestle and mortar till the garlic is pulverised, then work the mustard powder into this. Now push the mixture to one side, add the peppercorns and crush these fairly coarsely. You can watch how to prepare garlic in our Cookery School Video on this page. Next add the grated lemon zest, along with the lemon juice, olive oil and 3 tablespoons of the reserved tuna oil (the rest of the tuna oil can be discarded). Whisk everything together very thoroughly, then, when the beans are cooked, drain them, rinse out the saucepan and return the beans to it. Now pour the dressing over while the beans are still warm, give everything a good stir and season generously. To serve the salad, arrange three-quarters of the rocket leaves over the base of a serving dish, spoon the beans on top and add the tuna fish in chunks. Then add the rest of the rocket leaves, pushing some of the leaves and chunks of tuna right in amongst the beans. Finally, arrange the onion slices on top and serve straight away, allowing people to help themselves. Warm, crusty ciabatta bread would be an excellent accompaniment.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

TUNA AND BEAN SALAD

Steps:

• Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
• In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.