Serves 4-6

Prep time 15 mins

Cooking time 10 mins




450g blanched green beans-

2 heads gem – halved or quartered

Half baguette, cut into 30-40mm croutons


75g tinned corn

Juice 1 lemon

1 beef toms, chopped

30g capers


Tonnato verde

300g tinned tuna in olive oil

100g firm tofu

6 salted anchovies

Half bunch flat leaf parsley

Handful chopped chives

Juice n zest 1 lemon

50g finely grated parmesan

125ml olive oil

1 Tsp chilli flakes



  1. Brush 2 heads of gem lettuce and half a baguette (cut into 30-40mm croutons) with some oil. Season with salt and pepper and griddle (about 2-3mins for lettuce and a bit longer for the bread croutons).
  2. Put 100g tuna, 100g firm tofu, 6 salted anchovies, half bunch flat leaf parsley, handful chopped chives, juice n zest 1 lemon, 50g finely grated parmesan, 125ml olive oil, and 1 Tsp chilli flakes into a blender, and pulse until smoothish.
  3. Fold in the remaining 200g of tuna.
  4. Toss together with 75g tinned corn, the juice of 1 lemon, 1 beef toms, chopped, 30g capers, 450g blanched green beans, 2 heads gem – halved or quartered and croutons.
  5. Serve with sour cream and more lemons.

Back Forward