Sort ingredients
userdd6767
QR Code
Listen
Pdf
Slice the onion in half, remove the skin and then slice it really nice and fine. Add it to a bowl, along with the vinegar and salt. Give it a good mix and leave it to one side for about 5 minutes for a quick pickle.
Finely chop the fresh parsley. Drain the tuna and add this to the onions along with the beans, followed by the parsley and a drizzle of good extra virgin olive oil. Give it a good stir all together, breaking down the tuna a little bit with the spoon as you go. Ideally you want to leave this overnight or for at least a few hours in the fridge but it's also delicious eaten right away.
I like to serve mine with some sliced tomatoes as the base. Slice them into large circles and place them around the bottom of the serving plate. Drizzle with a touch of olive oil and a sprinkle of salt. Serve the tuna, beans and onion mixture on top and garnish with some more fresh parsley leaves.