Читать книгу Frankie Dettori’s Italian Family Cookbook - Frankie Dettori - Страница 25

400 g good quality tinned Italian or Spanish tuna in olive oil, drained

3 tablespoons lemon juice

100 ml extra virgin olive oil

1 red onion, sliced very finely

a handful of fresh basil leaves

sea salt and freshly ground black pepper

FOR THE FLAGEOLET BEANS:

400 g flageolet beans, soaked overnight

1 carrot, halved

½ onion

1 celery stick

½ bulb of garlic

2 sprigs of fresh thyme

1 bay leaf

Serves: 4