Summary

Ingredients

• 1 can beans, white (800g)
• 2 cans 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, milder
• 0.5 tube ½ tomato paste
• 1 tablespoon chili paste
• 1 teaspoon salt
• Pepper, freshly ground
• Olives, pickled or caper apples
• thyme

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Instructions

1. Put the beans in a sieve and rinse with cold water, drain the juice from the tuna, do not squeeze out. Peel the onion and cut into fine quarter rings.
2. Wash, dry and clean the peppers and tomatoes and cut the peppers into small cubes and the tomatoes into sixths. Peel and finely chop the garlic.
3. Mix the olive oil, vinegar, garlic, tomato paste, chili paste and salt and pepper thoroughly.
4. Mix the beans, tuna, onion and peppers well in a bowl, add the dressing and mix again. Finally, add the tomato pieces and, if you like, olives and / or caper apples and fold in carefully.
5. Let it steep for 1 hour improves the taste experience, but can also be enjoyed immediately.
6. We prefer 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 olives and caper apples.
7. The salad can also be made with chickpeas instead of white beans.