White Bean & Tuna Salad - Filippo Berio Recipe

As usual I am way behind with my blogging... I actually made this salad last weekend but amongst other unfinished things, it never got published. I've had an old friend staying from Germany for a few days. I've also been doing a photography course at the Riverhouse Barn as well as teaching and looking after 3 kids! On top of that I've had a bad neck and lots of headaches and been very tired so summoning up the enthusiasm to sit down and write something has not been easy.

Well, I need to get on with it because I have posts stacking up in the wings!
Let's talk about this salad. Filippo Berio describe it as "a classic summer dish, so simple to prepare..." and they are spot on!
I made this for lunch last weekend. As I mentioned at the start of this post, things have been very hectic so I was looking for something quick and healthy to feed the hoards. I think it took me less than 10 minutes to knock up and it took the gannets less than half that time to wolf it down. Everybody liked it; no complaints.  I served it with some fresh, crusty bread, Filippo Berio Monti Iblei Olive Oil and Balsamic Vinegar for dipping. I always love a nice salad, especially if it's got beans or pulses in it because they are so good for you. Even 6' 3" teenage boys were satisfied.

The kids love dipping bread into olive oil and balsamic vinegar and this particular one from Filippo Berio is very rich and syrupy compared to other balsamic vinegars I've tried.
I did need to modify the volumes of the ingredients in the original recipe slightly because I know that one tin of tuna isn't going to go far between the four people in this house! I also added some extra lettuce to pad it out.

Cannellini Bean & Tuna Salad (based on the Filippo Berio recipe, link above)
Serves 4

Ingredients:
100g baby spinach, washed and drained - I use this brilliant Oxo Good Grips salad spinner
½ head of curly lettuce, torn into pieces
400g cannellini beans, drained well
3 x 400g tuna steaks in olive oil - I prefer the no drain sort
½ cucumber, diced
3 tomatoes, cut into eights
bunch of flat leaf parsley, chopped

For the dressing:
2 tbsp Filippo Berio Olive Oil
Juice of one lemon

Method:
On each plate, make a bed of spinach leaves and lettuce.
Arrange the cucumber, tomatoes and beans.
Flake over the tuna and top with parsley.
Whisk together the dressing ingredients and season with salt and pepper to taste. Pour over the salad just before serving.

Verdict:
Great recipe for a busy family because it's healthy and easy to prepare - no cooking involved, The Filippo Berio oils and vinegar were also very tasty.