Salad of cannellini beans, chicory and tuna
Instructions
08547 CANNELLINI SALAD, CHICORY and tuna INGREDIENTS for 4 PERSONS 600 g of canned cannellini beans, 300 g ripe but firm tomatoes, a bunch of chicory, 2 cloves of garlic, 20 g of mullet botargo, 6 Tablespoons extra virgin olive oil, salt and pepper.
Preparation: 20 minutes Easy clean the chicory, wash in plenty of water, drain them and dry it.
Quickly recompose the bouquet, cut the stems, remove them and cut the leaves into strips.
Place the chicory in the bowl, add the peeled and crushed garlic; season with 2 tablespoons oil, add the salt, which is added at the last moment, otherwise it remains crispy salad.
Wash the tomatoes, give them skin, divide them into four parts, remove the seeds and cut flesh into cubes of 2 cm/1.
Drain liquid from beans, pouring them into a strainer, rinse under cold water, let them drain well then dry them, expanding on a tarp.
Add a pinch of salt to and eliminated the garlic spread on a serving dish, sit above seasoned beans with olive oil, salt and pepper.
Sprinkle them with the tomato and dice with the mullet cut into thin slices.
Serve.
