Angela Hartnett's Tuna, celery and haricot bean salad

Tuna, celery and haricot bean salad. Image supplied by Ebury Publishing
Everyday Cook

Skill level

Preparation
10minutes

Cooking time
5minutes

Dairy Free

Ingredients

Serves 4

  • 200g tuna in oil, drained
  • 2 celery sticks, peeled and fined chopped
  • 1 x 400g can of haricot beans, drained
  • 2 small red onions, finely sliced
  • 1 tbsp finely chopped fresh parsley
  • Salt and freshly ground black pepper
  • 120ml of red wine vinaigrette

Method

Any kind of pulse can be used in this recipe, but don’t skimp on the quality. The tuna should also be very good – either Italian, Spanish or Portuguese (Ortiz is a good brand), preferably in a jar rather than a can, and always preserved in oil, which you should drain off. You’ll immediately taste the difference from the bog-standard canned tuna.

  1. Mix the tuna, celery, haricot beans and onions together. Season well.
  2. Stir in the vinaigrette, and add the parsley just before serving. Taste and adjust the seasoning as necessary
Recipe supplied by Angela Hartnett, MBE
Angela Hartnett, MBE

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