Angela Hartnett's Tuna, celery and haricot bean salad
- 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
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.
- Mix the tuna, celery, haricot beans and onions together. Season well.
- Stir in the vinaigrette, and add the parsley just before serving. Taste and adjust the seasoning as necessary