Читать книгу The First-Time Cook - 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 1 x 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.