Recipe: Tuna and cannellini bean salad





A simple but tasty and healthy salad recipe for the summer that is best washed down with a glass of chilled white wine like an Orvieto or Vedicchio.

Ingredients

2 Small tuna steaks

1 can canellini beans, washed and drained

Finely sliced red onions
 
Roughly torn little gem lettuce leaves

2 tablespoon good virgin olive oil

1 teaspoon Dijon mustard

A good squeeze of lemon

Salt and black pepper to taste

Method

Arrange the lettuce leave on two plates.

Mix the oil, mustard and lemon juice in a small boil to make a dressing.

When the dressing emulsified add salt and pepper to taste (if you like garlic you can add half a clove of finely chopped garlic to the dressing).

Mix the dressing in with the beans and the red onion.

Season to taste and place on the top of the lettuce leaves.

Heat a frying pan with a little oil, season the tuna and fry for 2 minutes on each side.

When cooked place onto of the bean and lettuce mix, decorate with a little more red onion and serve.
 
Why not try with:
 
Orvieto Classico Secco Vigneto Torricella 2010, Bigi 
 
Image by Jessica Spengler 
 

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