• Yield: Serves 4 as lunch dish

  • Time: 10 minutes prep, None cooking

This is a great pantry standby. Borlotti (cranberry) or flageolet beans can be used instead of cannellini (lima) beans and dried or fresh cherry tomatoes can replace semi-dried (sun-blushed). The onion –and even the anchovies – can be left out altogether. Use good-quality tuna, olives and oil.

Grains, Seeds & Legumes by Molly Brown


From the Grocer

  • 1 x 250 g (9 oz) tin tuna in olive oil, drained and roughly broken up

  • 2 x 400 g (14 oz) tins cannellini (lima) beans, drained and rinsed

  • 75 g (2 3/4 oz) semi-dried (sun-blushed) tomatoes

  • 16 anchovies packed in salt or olive oil, drained and chopped

  • about 50 black olives in olive oil, pitted and halved

  • salt and freshly ground black pepper

  • 180 ml (6 fl oz) extra-virgin olive oil

  • 2 teaspoons dijon mustard

From the Greengrocer

  • 1 small red onion, very thinly sliced

  • 3 tablespoons chopped flat-leaf (Italian) parsley

  • juice of 1 lemon


Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.