TUNA BELLY SALAD with cannellini beans and green wasabi sauce

Tuna, beans and onion is a classic Italian salad. Quick to prepare, it is very tasty and also easy to carry, making it a perfect lunch for work or during a trip to the beach or in the countryside. In my version, I have used the most soft and tasty portion of the tuna itself: the belly. Being a quick recipe to put in your bag or backpack, I used tuna belly preserved in olive oil, which can be easily found at the supermarket, along with canned beans. To dress the salad, I prepared a sauce made with parsley, inspired by the Italian “salsa verde” (green sauce), with the addition of wasabi to give a new and zesty touch.

• 1 lb (450 gr)  canned ventresca (tuna belly) in olive oil
• 2^1/2 lb canned Italian cannellini beans
• 7 tablespoon wasabi green sauce (see recipe here)
• 10 spring onions
• 3 tablespoon extra virgin olive oil
• to taste black pepper
• to taste table salt

That’s all you need to prepare tuna belly salad! 

First, drain the beans and place them in a large salad bowl. Then finely chop the white part of the spring onions and add to the beans. Drain the tuna belly and split in large pieces. Add it to the beans with olive oil and a sprinkling of black pepper. Finally, add the green sauce to the wasabi (see recipe here) And mix gently. If necessary, add olive oil and salt. Put everything in the mess tin and head for the beach 🙂 or the office 🙁 .

TAKE A LOOK AT THIS

WASABI GREEN SAUCE 

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