Serves 4-6
Prep time 15 mins
Cooking time 10 mins
Ingredients
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
Method
- 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).
- 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.
- Fold in the remaining 200g of tuna.
- 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.
- Serve with sour cream and more lemons.