Читать книгу The Student Cookbook - Sophie Grigson, Sophie Grigson - Страница 57

This is a great (mainly) storecupboard stand-by that I often serve as a first course, or as part of a salad-based meal. It takes 10 minutes max to put together, and needs no more than some great, chunky bread as an accompaniment.

For four people you will need 1x 400g can of cannellini beans, drained and rinsed, and a 198g can of tuna (the stuff in oil tastes nicer, but is higher in calories), drained and flaked. Mix them together with 1 small garlic clove, crushed, 1 shallot that has been finely chopped (or you could use ¹/₂ small red onion), and about ¹/₂ tablespoon chopped fresh marjoram or 1 level teaspoon dried oregano. Whisk together 1¹/₂ tablespoons lemon juice, 3-4 tablespoons extra virgin olive oil, salt and pepper, and stir into the tuna mixture. Make a bed of rocket on a serving plate, and pile the tuna and bean salad on to it. Serve at room temperature.