Good tuna with warm beans and parsley recipe
This has all the elements that make tonno e fagioli so good (namely, the smack of vinegar, the saltiness of the fish, the creamy beans) but the heat of the oven brings something extra.
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Ingredients
- 3 small red onions, peeled and cut into wedges
- Olive oil
- 250g cherry tomatoes
- 2 lemons, juiced
- 1 tbsp tomato purée
- 1 tbsp wine vinegar (red or white)
- 1 x 400g tin cannellini beans, drained
- 1 x 220g jar of good tuna in olive oil
- 1 small bunch of parsley, roughly torn
- A handful of black olives (the dense, oily kind), stones removed
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