Tuna borlotti bean and red onion salad
Ingredients
- 425g preserved tuna, packed in olive oil, drained and broken into chunks
- 400g tin of borlotti beans drained and rinsed
- ½ small Spanish onion, finely sliced
- 1 cup celery heart (the inner, more tender sticks of celery), finely sliced on an angle
- 60ml extra virgin olive oil (plus extra to serve)
- finely grated zest of 1 lemon juice of 1 lemon
- 2 tbsp red-vein sorrel and parsley microherbs (available at some supermarkets and greengrocers; alternatively, you can use flat-leaf parsley
- sea salt and freshly ground pepper
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