Tonno e Fagioli

Tonno e Fagioli

Serves 1

Tonno e Fagioli

1 Fat Garlic Clove
1/2 tbsp White Wine Vinegar
3 tbsp Extra Virgin Olive Oil
400g Tin of Cannellini Beans drained and rinsed
1 Red Onion sliced either in wedges of finely
1-2 Fresh Tuna Steaks (depends on size!) or you could use top quality canned tuna.
A Handful of torn Fresh Basil Leaves
Maldon Sea Salt and Fresh Black Pepper

Start off by blanching your red onion which takes away a bit of the sharpness. To do this put them in a saucepan of boiling water, boil for one minute and remove, drain and rinse in fresh cold water. This is optional!

Take a large pinch of Maldon Salt and with the flat part of a knife mash the garlic and salt together to form paste.

Add the garlic mix to a small bowl with the vinegar, oil and some pepper and more salt if you feel it needs it!

Mix the beans, onions and dressing together and add a touch more oil or vinegar, according to taste.

If you are using fresh tuna, add a touch of oil to a frying pan and heat. Add the tuna and cook for 2-3 mins each side for it to be nice and pink in the middle. You may need a touch longer depending on thickness.

Spoon some of the lush bean mixture into a nice bowl and top with the tuna.

Top with basil leaves and black pepper and serve! Simple yet marvellous!!


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