Warm borlotti bean and tuna salad
- Published: 26 Mar 25
- Updated: 30 Jun 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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Serves 2 -
Prep time 5 min. Cook time 5 min
Nutrition
- 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).