Italian tuna and bean salad with pistachio

Name: Italian tuna and bean salad with pistachio
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 2 garlic cloves, finely chopped; 2 rosemary sprigs, leaves finely chopped; 2 x 400g cans cannellini beans, rinsed, drained; 1 eschalot, finely chopped; 2 tbs white balsamic vinegar (we used Simon Johnson) or white wine vinegar; 200g each green and yellow beans (from greengrocers), blanched; 2 x 125g cans tuna slices in olive oil; 1/4 cup (35g) pistachios, toasted, roughly chopped; 1/2 bunch mint, leaves picked; Micro cress, to serve

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Sep 13, 2016

High in protein and full of healthy fats, this is one salad that you'll have prepared (and eaten) in no time.

1/4 cup (60ml) extra virgin olive oil
2 garlic cloves, finely chopped
2 rosemary sprigs, leaves finely chopped
2 x 400g cans cannellini beans, rinsed, drained
1 eschalot, finely chopped
2 tbs white balsamic vinegar (we used Simon Johnson) or white wine vinegar
200g each green and yellow beans (from greengrocers), blanched
2 x 125g cans tuna slices in olive oil
1/4 cup (35g) pistachios, toasted, roughly chopped
1/2 bunch mint, leaves picked
Micro cress, to serve

Method

1.

Heat 1 tbs oil in a frypan over high heat. Add the garlic and rosemary, and cook, stirring, for 30 seconds or until fragrant. Add cannellini beans and cook, tossing occasionally, for a further 4-5 minutes until golden. Remove from heat.
2.

To make the dressing, combine the eschalot and vinegar in a small bowl. Set aside for 5 minutes to pickle slightly, then whisk in remaining 2 tbs olive oil.
3.

Arrange green and yellow beans, tuna, pistachio, mint and cress on a platter. Serve with cannellini beans and dressing.