Radicchio cups with borlotti beans and tuna | a fork and a pencil
A store-cupboard standby graduates to a casual first course, to be rolled up and munched with drinks.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at aforkandapencil.com.
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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