panzanella con faioli e tonno tuna and bean panzanela

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Servs: 10  Prep: 30m  Cook: 1m  

This rustic recipe is a lively mix of piquant flavours and varied textures. The clean delicate taste of Birra Moretti balances out this powerful mixture of seasoned fish, vegetables and beans

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   8 slices o peasant style stale bread eg. ciabatta 8 slices o peasant style stale bread eg. ciabatta
•   450 g fresh or tinned Borlotti or Cannelini beans 450 g fresh or tinned Borlotti or Cannelini beans
•   3 cloves of garlic 3 cloves of garlic
•   1 large white onion (chopped in half) 1 large white onion (chopped in half)
•   3 ripe tomatoes 3 ripe tomatoes
•   1 leek 1 leek
•   25 g of tinned tuna in oil (prefferably olive oil) 25 g of tinned tuna in oil (prefferably olive oil)
•   1 small red onion 1 small red onion
•   270 ml red wine vinegar 270 ml red wine vinegar
•   150 ml extra virgin olive oil 150 ml extra virgin olive oil
•   225 ml cold water 225 ml cold water
•   a sprig of fresh sage a sprig of fresh sage
•   salt and black pepper to tatse salt and black pepper to tatse

Instructions

1. bring saucepan of water to boil, add the salt, sage, garlic and white onion to season. Add the beans and cook for five minutes. Drain and leave to cool, reserving only the beans for later use.
2. in a bowl mix 225ml of red wine vinegar with the cold water. Lightly toats the bread, then add to the diluted vinegar mixture to soak.
3. remove the bread and squeeze "dry". Tear into small pieces and place in a sperate bowl
4. mince the leek, dice the tomatoes, finley slice the red onion and add all to the bread mixture
5. drain the tin of tuna and add. add the cooled beans
6. mix all the ingredients unti well blended. Season mixture with sald and pepper before drizzling with the remianing red wine vinegar and the olive oil
7. chill for one hour. best served cold

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Note From The Chef

Moretti Beers July 30

Although this dish is usually served as antipasto, it can make a tastey and satisfying main course. Simply mix all the ingredients as above, but instead of adding tinned tuna to the mixture, serve topped with a grilled, fresh tuna steak

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