Tuna and Bean Antipasto

I’ve just made this favourite snack for the upteenth time this summer. It probably has its roots around the Mediterranean, especially when you look at the ingredients: tuna, anchovy and lemon. Something so simple that tastes so great – the ideal recipe don’t you think?

As I was mixing it up I remembered a fish spread that was a popular sandwich filler when I was in primary school – fish paste I think it was called. I couldn’t stand it. I assume it derived from the English tradition of potted seafood. It’s still available in the supermarket would you believe – the ingredients don’t sound too appetising. What a contrast to this yummy snack.

After reading a cook book or two I have settled for this basic mix of tuna and beans that is popular in Italy. Elizabeth David talks about the combination in her great book Italian Food. There are many versions around – you probably have one yourself.  I just love making it in summer when I don’t want to cook and I’m pretending to be Elizabeth David throwing some things together, in her free form sort of way, and coming up with a gem.

(Serves many as a dip, 4 as a light lunch)

Ingredients:

• 1 425g can tuna in oil - ‘Italian Style’ is on the label of the one I use
• 1 420g can cannellini beans – use at least half, but after that it’s up to your taste 
• 2-3 anchovies – well rinsed
• Lemon juice – to taste
• Black pepper – freshly ground

Method:

1. Drain the tuna –  place in a food processor
2. Drain and rinse the beans – add to the tuna in the processor
3. Add the anchovies as well
4. Mix gently by using the pulse button on the processor
5. Add lemon juice and pepper to taste.
6. If the mixture is too dry add more lemon juice or some mayonnaise 
7. Mix to the consistency you like. I prefer a little texture rather than smooth

At this point I taste and add what I think is needed. I usually end up throwing in some capers or a few chopped cornichon to finish.

It’s fantastic on a slice of Italian bread that has been toasted lightly, scratched with a garlic clove and a cut tomato.

I also have lots of lemon ready because extra squeezes always seem to hit the right spot.

If serving as a salad you might want to play with the mix by adding mayonnaise to make it moist. Just taste till you get the right flavour. Fill some iceberg lettuce leaves with the mixture, scatter with capers and add halved cherry tomatoes for colour. Offer thin toasts of Italian bread to accompany it all.

Buy the book here:

• Italian Food by Elizabeth David. Penguin 1987

back to top