3 - 4 'Santo' Santorini wild caper leaves
1 medium clove garlic
salt and freshly ground black pepper
3 tbs. fresh lemon juice
1 tbs. mustard
3 tbs. Elysian extra-virgin olive oil
700 g 'Alelma' Alonissos tuna in water, drained
400 g navy beans, rinsed and drained
1/2 small red onion, very thinly sliced
6 cups baby spinach
2 heads red or white Belgian endive, coarsely chopped
Using a knife, mince and mash the caper leaves and garlic with 1 tsp. salt and 1/4 tsp. pepper. Scrape into a large bowl and whisk in the lemon juice and mustard. In a slow stream, whisk in the oil until emulsified. Add the tuna, flaking it into large pieces, then the beans, onion, spinach, and endive. Toss gently with the dressing and SERVE!!!
Source: www.finecooking.com
Comments will be approved before showing up.
Sign up and get a 10% discount coupon with your next order.
© 2021 ByAgora - Feinkost . *All prices include VAT.
