Tuna, mushrooms and beans

Tuna, mushrooms and beans

By
From
Complete Mushroom Book
Serves
2-4
Photographer
Alastair Hendy

This recipe comes from the old-fashioned repertoire of many Italian restaurants over the last 30 years or so. ‘Tonno e fagioli’ – tuna and beans – is mostly made with tinned tuna with some canned beans included. Adding some chopped onions is usually one way of reviving the basic mixture, but I thought some mushrooms would also add flavour, especially if pickled. I would use ‘ventresca di tonno’, the belly, which is the most tender and best tinned tuna available. The dish is very simple to prepare.

Ingredients

Quantity Ingredient
180g Pickled mushrooms in oil
300g canned borlotti beans
400g canned ventresca di tonno
4 spring onions, finely chopped, stem included
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
salt, to taste
pepper, to taste

Method

  1. Drain the mushrooms from their liquid and dry slightly on a paper towel. Drain the beans and rinse them, and drain and flake the tuna.
  2. Simply mix everything together, season with a little salt and plenty of freshly ground black pepper, and leave the flavours to penetrate for about 1 hour before eating. Serve with grissini (breadsticks).
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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