Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad

This is a great pantry standby. Borlotti (cranberry) or flageolet beans can be used instead of cannellini (lima) beans and dried or fresh cherry tomatoes can replace semi-dried (sun-blushed). The onion –and even the anchovies – can be left out altogether. Use good-quality tuna, olives and oil.

Grains, Seeds & Legumes by Molly Brown

Ingredients

From the Grocer

• 1 x 250 g (9 oz) tin tuna in olive oil, drained and roughly broken up

• 2 x 400 g (14 oz) tins cannellini (lima) beans, drained and rinsed

• 75 g (2 3/4 oz) semi-dried (sun-blushed) tomatoes

• 16 anchovies packed in salt or olive oil, drained and chopped

• about 50 black olives in olive oil, pitted and halved

• salt and freshly ground black pepper

• 180 ml (6 fl oz) extra-virgin olive oil

• 2 teaspoons dijon mustard

From the Greengrocer

• 1 small red onion, very thinly sliced

• 3 tablespoons chopped flat-leaf (Italian) parsley

• juice of 1 lemon

Directions

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.