Tuna salad with white beans and herbs

Serves 4 as a starter or small main course
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Indy Lifestyle Online

Canned tuna varies massively and you generally get what you pay for. The Spanish seem to have the knack of preserving tuna and even make a good job of designing the tins. I have added mojama, Spanish air-dried tuna, which is somewhere between beef jerky and bresaola in texture. You don't need much of it and all you have to do is slice it thinly.

Canned tuna varies massively and you generally get what you pay for. The Spanish seem to have the knack of preserving tuna and even make a good job of designing the tins. I have added mojama, Spanish air-dried tuna, which is somewhere between beef jerky and bresaola in texture. You don't need much of it and all you have to do is slice it thinly.

1 x 200g can of good quality tuna in olive oil, drained and oil reserved
A handful of picked herbs like flat parsley, chervil, chives and basil, washed and dried
60-70g small salad leaves, like red chard, baby spinach, land cress, small radicchio or treviso, washed and dried
70-80g cooked small white beans (I used Spanish arrocina but risini, haricot de coco or cannellini would do), drained and washed if canned
20-30g mojama (optional), thinly sliced

for the dressing

2tbsp good quality white wine vinegar
2 tsp Dijon mustard
8tbsp extra virgin olive oil (including what was drained from the tuna can)
Salt and freshly ground black pepper

Make the dressing by whisking all the ingredients together and seasoning, then mix with half the beans. To assemble the salad, toss the leaves in the rest of the dressing and season, then arrange on plates and spoon over the beans, mixing them into the leaves a little. Scatter flakes of tuna on top with the slices of mojama (optional);scatter the herbs over.

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