Name: Tuna & Cannellini Bean Salad
Yield: Serves 4-6
Ingredients: 4 large eggs; 2 fennel bulbs, roots trimmed; 200 g green beans, ends trimmed; ½ cup (125 ml) olive oil; ½ red onion, sliced; ½ punnet cherry tomatoes, halved; 1 cup fresh italian parsley, roughly chopped; 2 large handfuls of fresh rocket leaves; ½ cup (40 g) parmesan, grated; 2 cloves garlic, peeled and crushed; 220 g canned tuna in spring water; salt and freshly ground black pepper; 1 tbsp soft brown sugar or liquid honey; 1 cup (200 g) cannellini beans, soaked overnight; juice of 2 lemons

Preparation info

Serves
4-6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Ingredients

1 cup (200 g) cannellini beans, soaked overnight
2 fennel bulbs, roots trimmed

Method

Cook the cannellini beans.

Thinly slice the fennel and place in a bowl with the brown sugar and the lemon juice. Allow to marinate for 20 minutes.

Bring a small saucepan of water to the boil. Add the eggs and cook for 4 minutes. Allow to cool under cold running water, then peel and chop into quarters.

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tuna & Cannellini Bean Salad

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of