Edamame beans with tuna and onion

Edamame beans with tuna and onion

Fagioli di soia con tonno e cipolla

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Soya beans have became a major and important addition to the Italian agricultural economy. This is a classic recipe, usually made with borlotti beans. Soya beans are not usually available fresh, but you can find them frozen, labelled as edamame beans, which are immature soya beans. (Edamame beans are often found in the pod, but you want unpadded ones for this recipe.)

Ingredients

Quantity Ingredient
4-6 salad or large spring onions
500g edamame beans
200g good tinned tuna in oil, drained
6 tablespoons extra virgin olive oil
1 lemon, juiced, plus extra wedges to serve
2 tablespoons chopped celery leaves
salt
freshly ground black pepper

Method

  1. Should the onions be too strong in flavour for you, soak them in water for 30 minutes. Drain and slice very finely.
  2. Boil the beans in water for 8 minutes, or longer if from frozen. Drain well.
  3. Break the tuna into smaller chunks and put into a serving bowl, then add the onions and drained beans. Season to taste with salt and pepper.
  4. Mix together the olive oil and lemon juice, and season to taste with salt and pepper. Use this to dress the salad. Decorate with the celery leaves and lemon wedges and serve as an antipasto with some good country bread.
Tags:
Carluccio
vegetables
vegetarian
Italian
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