Spanish cuisine · Salads & Mezze

White Bean Salad with Tuna

Creamy white beans with tuna, red onion and parsley, dressed only with good olive oil.

Ingredients · for 4 servings

• 700 g white beans (from a jar)
• 200 g tuna in oil
• 1 red onion
• 1 bunch flat-leaf parsley
• 2 cloves garlic
• 6 tbsp olive oil
• 2 tbsp white wine vinegar
• 1 bay leaf
• Salt, pepper

Instructions

1. Gently tip the beans into a sieve, rinse briefly under cold water and let drain without stirring — the soft beans fall apart easily otherwise.
2. Cut the red onion into paper-thin half-rings and soak in cold water for 5 min. to mellow it, then squeeze dry.
3. Grate the garlic finely and whisk with olive oil, vinegar, salt and pepper into a dressing; add the bay leaf and let steep for 10 min.
4. Remove the bay leaf, gently toss the beans with the dressing in a wide bowl and let sit at room temperature for 15 min. to absorb it.
5. Drain the tuna, scatter it over in rough chunks and lay the onion rings on top without mixing everything together.
6. Scatter generously with chopped parsley, finish with a last drizzle of olive oil and serve with bread as a starter.