Eastington@Paddington

from The Tucci Table: Cooking with Family and Friends (page 21) by Stanley Tucci and Felicity Blunt

A version of this also appears in How to Eataly: A Guide to Buying, Cooking, and Eating Italian Food by Eataly but without the parsley, and with scallions instead of red onion.

• canned tuna in olive oil (Serena was the best available, but there are better)
• organic canned cannellini beans
• red onion
• S &P
• EVOO
• Flat leaf parsley

Simple, quick and very good. I will probably “cook” this often.

Version 2: adding halved cherry tomatoes.

I preferred version 2. It could also do with some chilli flakes, and perhaps a squeeze of lemon juice.