Tuna, borlotti bean and red onion salad

Neil Perry
Neil Perry's tuna, borlotti bean and red onion salad,
Neil Perry's tuna, borlotti bean and red onion salad, Photo: Jennifer Soo

Preserved tuna can be found at gourmet grocers as well as good Italian and Spanish delicatessens. You can substitute the tuna with chicken, prawns, scallops, anchovies, barbecue quail or roast beef leftovers. The choice is yours. For vegetarians, omit the tuna and serve with some delicious garlicy bruschetta.


425g preserved tuna, packed in olive oil, drained and broken into chunks

400g tin of borlotti beans drained and rinsed

½ small Spanish onion, finely sliced

1 cup celery heart (the inner, more tender sticks of celery), finely sliced on an angle

60ml extra virgin olive oil (plus extra to serve)

finely grated zest of 1 lemon juice of 1 lemon

2 tbsp red-vein sorrel and parsley microherbs (available at some supermarkets and greengrocers; alternatively, you can use flat-leaf parsley

sea salt and freshly ground pepper


1. Place all the ingredients except microherbs, salt and pepper in a large bowl. Toss and then divide between 4 plates.

2. Give a little extra drizzle of extra virgin olive oil, a sprinkle of sea salt and a grind of fresh pepper and serve with a scattering of microherbs.