Sally's bright, Mediterranean-style salad brings together silky white tuna, creamy farmhouse beans, sweet pimientos and briny olives, finished a simple lemon oil and chardonnay vinegar dressing that keeps everything light and elegant. Effortless to assemble and perfect for sharing as a relaxed lunch or generous side.
Serves 4-6
70g Pinoli pine nuts, toasted
½ 185g jar Salvagno pitted olives, drained
½ 225g jar El Navarrico whole pimientos
700g jar El Navarrico large white farmhouse beans
2x 112g tins Ortiz Family Reserve white tuna in olive oil
3 wedges Julie Le Clerc preserved lemons, pith removed, finely chopped
Fresh mint, Italian parsley and chives, finely chopped
Dressing
1 Tbsp Pons lemon infused extra virgin olive oil
1 Tbsp Forvm Chardonnay vinegar
Lightly toast pine nuts in a dry skillet pan over medium or medium-low heat, stirring frequently. Remove from the pan into a dish to cool.
Chop olives and pimientos. Drain beans and rinse well in cold water. Drain tuna, then gently toss together with the beans, olives, pimientos, pine nuts, preserved lemons and fresh herbs.
Serve on a platter and drizzle with lemon extra virgin olive oil and a splash of Chardonnay vinegar.
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