I first had this on my holiday in Sorrento and have recreated it at home. Eat it as a main or as a side to meat, fish or pasta. It’s best made in advance and left in the fridge to marinate for 1hr or overnight.
Serves 4 as a side
Ingredients:
225g tinned or jarred white beans or broad beans, drained and rinsed.
300g Cherry tomatoes, halved
a small red onion, finely chopped
30g sundried tomatoes, sliced
handful of green olives, chopped (optional)
145g tinned tuna, drained
handful of fresh parsley, finely chopped
handful of fresh mint, freshly chopped
2 cloves garlic, minced
4tbsp Extra Virgin Olive Oil
2tbsp red wine vinegar
1/2tsp Strong English Mustard or 1tsp Smooth Dijon Mustard
1tbsp fish sauce (I expect the original used anchovies, but I had fish sauce and it works well)
salt
pepper
Method:
1) Mix together the oil, vinegar, mustard and fish sauce. I like to do this by shaking it in a small jar or tupperware with a lid.
2) Add everything else to a large bowl.
3) Sprinkle with a little salt and season generously with black pepper. Pour on the dressing and toss it all together.
4) Cover and refrigerate for 1 hour or overnight before serving. Waiting lets the flavours develop and is definitely worth doing.