Bean and tuna salad

Ingredients for 4 servings:

• 1 can white beans (800g)
• 2 cans of tuna fillet in its own juice
• 2 bell peppers, red and/or yellow
• 1 large onion(s), red
• 6 cocktail tomatoes
• 2 cloves garlic (finely chopped)
• 150 ml olive oil, virgin
• 75 ml vinegar, mild
• ½ tube(s) tomato paste
• 1 tbsp chili paste
• 1 tsp salt
• Pepper, freshly ground
• e.g. olives, pickled or capers
• Thyme

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Spicy bean and tuna salad as a summer main course or as a party salad, alternatively also works with chickpeas

Place the beans in a sieve and rinse under cold water. Allow the tuna juice to run off, but do not squeeze it. Peel the onion and cut into fine quarters. Wash, dry, and trim the peppers and tomatoes, then cut the peppers into small cubes and the tomatoes into sixths. Peel and finely chop the garlic. Thoroughly mix together the olive oil, vinegar, garlic, tomato paste, chili paste, salt, and pepper. Combine the beans, tuna, onion, and peppers in a bowl, add the dressing, and mix again. Finally, add the tomato pieces and, if desired, olives and/or capers, and carefully fold in. Letting it sit for 1 hour enhances the flavor, but it can also be enjoyed immediately. We love to eat the salad with a piece of crispy flatbread on hot summer days. Depending on our mood, we also like to add fresh thyme to the salad, but then without the olives and capers. Alternatively, the salad can also be made with chickpeas instead of white beans.