Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

Pour the lemon juice into a large bowl and slowly whisk in 1/4 cup plus 2 tablespoons of the olive oil. Add the tuna, cannellini beans, olives, sliced celery, capers, parsley, lemon zest and garlic and toss gently. Season with pepper, cover and set aside.

Step 2    

Halve the roasted red peppers lengthwise and arrange on plates, drizzle with olive oil and season with salt. Spoon the tuna salad over the peppers and drizzle with more olive oil. Garnish with the lemon slices and serve.

Serve With

Crusty French bread.

Suggested Pairing

For a wine, choose a lightly sparkling Vinho Verde from Portugal. It cuts through the saltiness of the olives and the capers and matches the refreshing lemon flavor.

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