Tuna, borlotti bean & red onion salad


  • 425g preserved tuna, packed in olive oil, drained and broken into chunks
  • 400g tin of borlotti beans drained and rinsed
  • ½ small Spanish onion, finely sliced
  • 1 cup celery heart (the inner, more tender sticks of celery), finely sliced on an angle
  • 60ml extra virgin olive oil (plus extra to serve)
  • Finely grated zest of 1 lemon juice of 1 lemon
  • 2 tbsp red-vein sorrel and parsley microherbs (available at some supermarkets and greengrocers; alternatively, you can use flat-leaf parsley)
  • Sea salt
  • Freshly ground pepper


Place all the ingredients except microherbs, salt and pepper in a large bowl. Toss and then divide between 4 plates.

Give a little extra drizzle of extra virgin olive oil, a sprinkle of sea salt and a grind of fresh pepper and serve with a scattering of microherbs.

NOTES: First published in Good Weekend Magazine.

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