400gramscranberry beansborlotti beans if necessary, drained and rinsed if canned
1celery heartthinly slice
large handful of fresh pitted black olives
chopped leaf parsley to garnish
200gramstuna steaksmall bottle preserved in oil
Preheat the oven to 190º C (375º F). Spread onion in one layer on a baking tray, season and drizzle with 1/2 tablespoon of the juice of 1/2 lemon, the sugar and 1/2 the vinegar. Roast for 20 minutes until just tender and crisp at the edges.
Cook the broccoli in a pan of boiling salted water for 2 minutes; drain, rinse under cold water until cool and set aside.
Put the cranberry or borlotti beans in a large bowl and toss through the celery, olives, parsley, broccoli, roasted onions with all their juices and the remaining vinegar and olive oil. Divide between plates, top with the tuna and squeeze over the remaining half lemon before serving.
Cranberry Bean and Tuna Salad https://gourmetliving.org/cranberry-bean-tuna-salad/