Tuna, Borlotti Bean and Sun-Dried Tomatoes


  • 1 can Tuna chunks, in spring water
  • 1 can Borlotti beans
  • Extra virgin olive oil
  • Salt
  • Black pepper
  • 1 Lemon
  • A handful of Parsley, finely chopped
  • 285g jar Sacla’ Sun-Dried Tomatoes in Herb Infused Oil


  1. Drain the tuna and the borlotti beans and then mix together with the olive oil
  2. Season well
  3. Add 1-2 segmented lemon pieces and a handful of parsley
  4. Stir through the chopped Sacla’ Sun-Dried Tomatoes and transfer to a serving bowl
Serves: 2Cooking time: Share recipeReview this recipe


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