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Warm borlotti bean and tuna salad

Name: Warm borlotti bean and tuna salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Serves 2
Ingredients: 160g tin tuna in olive oil; 1 rosemary sprig, leaves picked and very finely chopped; 700g jar borlotti beans; ½ red onion, very finely chopped; Splash red wine vinegar; 3 tbsp finely chopped parsley; Extra-virgin olive oil to drizzle

By: Tom Shingler
Head of food, delicious.

Published: 17 Feb 25
Updated: 17 Feb 25

A pile of warm borlotti beans is imbued with fragrant rosemary, tuna, crisp pops of red onion and plenty of olive oil and vinegar to create a warm salad that’s packed with protein and good-for-you stuff, yet tastes indulgent and satisfying.

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Easy
March 2025

Test kitchen approved

Serves 2
Prep time 5 min. Cook time 5 min

Discover more delicious and filling high protein recipes.

Nutrition: per serving

Calories: 525kcals
Fat: 12g (2.2g saturated)
Protein: 41g
Carbohydrates: 48g (4.6g sugars)
Fibre: 28g
Salt: 0.8g

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Ingredients

160g tin tuna in olive oil
1 rosemary sprig, leaves picked and very finely chopped
700g jar borlotti beans
½ red onion, very finely chopped
Splash red wine vinegar
3 tbsp finely chopped parsley
Extra-virgin olive oil to drizzle

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Method

Drain the oil from the tin of tuna into a saucier or deep frying pan. Add the rosemary and set over a low heat. Cook until the rosemary begins to lightly sizzle.
Drain the beans, reserving a splash of their liquid, then add the beans to the pan. Gently warm them through, then flake in most of the tuna and add the red onion.
Add the red wine vinegar and reserved bean liquid, then vigorously toss the mixture to emulsify the dressing. Season to taste with salt and pepper.

Stir in the parsley, divide between plates and top with the remaining tuna. Finish with a drizzle of extra-virgin olive oil and some black pepper.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 525kcals
Fat: 12g (2.2g saturated)
Protein: 41g
Carbohydrates: 48g (4.6g sugars)
Fibre: 28g
Salt: 0.8g

delicious. tips

Easy swaps Leave out the tuna and fry the rosemary in olive oil to make this dish a tasty vegan side or light lunch.
This is one of those dishes where it pays off to get great-quality tuna, beans, vinegar and olive oil. Do make sure you buy tuna packed in oil as the stuff packed in brine can have a woolly texture and not much taste.

Borlotti beans, speckled when raw, are also sold as rosecoco beans and go by various different names, including cranberry beans in the USA. Although they’re associated with Italy, they were first grown in Colombia (most beans originated in South and Central America).