Tuna, cannellini beans and crispy breadcrumbs
This is quite a classic Italian starter, very simple but, with the best tuna you can get and some decent beans, it really delivers. Crispy breadcrumbs add texture and contrast with the creamy beans.
- Extra virgin olive oil
- 3 garlic cloves, finely chopped
- 10 fresh sage leaves, finely chopped
- 2 x 400g tinned cannellini beans, drained and well-rinsed
- Salt and pepper
- 4 slices good quality bread, blitzed in a food processor
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 400g good quality tinned tuna fish
- 1 lemon, quartered
Heat four tablespoons of olive oil in a frying pan over a medium heat, add the garlic and sage and remove from the heat. Add the beans, season with salt and pepper, toss so everything is well coated and set aside.
Heat a second frying pan and, when good and hot, add two tablespoons of olive oil and the breadcrumbs, lower the heat and sauce until the breadcrumbs are golden brown and crispy.
Stir the parsley and chives into the beans and spoon onto four plates, top with the tuna fish, scatter over the breadcrumbs and serve with a lemon wedge
Terroirs in Donnybrook, Dublin, is selling Irish tuna in jars from Lorea Gourmet, a Spanish company who take the fish from here to there, jar it and then ship it back. And mighty fine it is too.