- Yield : 3 servings
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
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- 2 cans white albacore tuna in water
- 1 can cannellini beans
- 2 cloves garlic, finely sliced or minced
- 1/2 onion, finely chopped
- Olive oil
- Grated Pecorino Romano cheese
- Sea salt and cracked black pepper
- 3 ounces hummus
- Sesame oil
- 1 carrot, shredded
- 1/2 cup green pitted olives
- 1/2 cup sweet gherkin pickles, sliced or chopped
- Balsamic vinegar
For the tuna and beans: Drain the tuna, put in a bowl and set aside. Open the beans but don't drain.
In a large skillet over medium heat, caramelize the garlic and onions together in some olive oil. When browned, add the can of beans and saute. Cook for 2 minutes, and then add a handful of Pecorino Romano cheese, 2 pinches salt and 5 turns of the pepper mill.
Add the tuna to the bean mixture. Give a quick toss in the skillet, and then put the contents into a bowl.
Scoop a cup of tuna and beans and put on a plate. Add the hummus as a side. Drizzle sesame oil on top of the hummus, and add grind some pepper on top.
For the side salad: Toss the carrots, olives and pickles in a bowl and drizzle with olive oil. Add salt and pepper to taste and balsamic vinegar to your liking. Serve on the side.