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Tuna and White Beans with Olives

Tuna and White Beans with Olives

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Tuna and White Beans with Olives

Variation
Use flageolet beans instead of butterbeans, if you prefer – these have a much softer texture.

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Instructions

  1. 1

    Tip the beans into a large bowl along with the tuna. Add the vinegar, taste, and season well with salt and black pepper.


  2. 2

    Add the remaining ingredients, and stir through thoroughly. Taste, and season again if needed. Serve immediately, or put in the refrigerator for a couple of hours until needed. If making ahead, bring back to room temperature before serving.


Ingredients

  • 400g butterbeans, drained and rinsed
  • 400g cannellini beans, drained and rinsed
  • 400g tuna in olive oil, drained
  • 2 tbsp wine vinegar
  • 1 tsp wholegrain mustard
  • ½ tsp mild paprika
  • 12 black olives, pitted and halved
  • 2 tsp capers in vinegar, drained

Serves 4

Total time required Total time:

  • Preparation time:

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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.

http://www.dorlingkindersley-uk.co.uk/

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