Tuscan Bean Salad With Tuna
|Canned cannellini beans||375 Gram, drained (1 Can)|
|Canned green lima beans/Broad beans||375 Gram, drained (1 Can)|
|Onion||1 Small, thinly sliced|
|Olive oil||6 Tablespoon|
|Black olives||1 Ounce, stoned (30 Gram)|
|Chopped parsley||1 Tablespoon|
|Chopped oregano/Marjoram||1 Tablespoon|
|Canned tuna fish||200 Gram, drained (1 Can)|
|Radicchio head/Chicory heads||2 (For Serving)|
Mix the beans together in a bowl.
Stir in the onion, oil, olives and herbs.
Flake the tuna and add to the salad.
Toss well and season with salt and pepper to taste.
Arrange the radicchio leaves or chicory on a serving platter.
Spoon the bean salad on top.
Cover and chill until required.