Frankie Dettori’s Italian Family Cookbook. Frankie Dettori

TONNO E FAGIOLI

       Tuna and bean salad

      400 g good quality tinned Italian or Spanish tuna in olive oil, drained

      3 tablespoons lemon juice

      100 ml extra virgin olive oil

      1 red onion, sliced very finely

      a handful of fresh basil leaves

      sea salt and freshly ground black pepper

      FOR THE FLAGEOLET BEANS:

      400 g flageolet beans, soaked overnight

      1 carrot, halved

      ½ onion

      1 celery stick

      ½ bulb of garlic

      2 sprigs of fresh thyme

      1 bay leaf

       Serves: 4