Radicchio cups with borlotti beans and tuna
A store-cupboard standby graduates to a casual first course, to be rolled up and munched with drinks.
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Cooking tools:
- Saucepan
- Stove
- Serving platter
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Can opener
- Measuring spoon
Ingredients
- 400g (14 oz) tinned borlotti beans
- 1 small head radicchio
- 1 tablespoon extra avirgin olive oil
- 1 teaspoon lemon juice or red wine vinegar
- sea salt flakes and freshly ground black pepper
- 150g (5 oz) tuna, preferably packed in olive oil, drained
- 2 tablespoons fresh parsley, chopped
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