Ingredients
-
240g cannellini beans
-
1 salad tomato, cut into 4 slices
-
8 cherry tomatoes, halved
-
12 pimento-stuffed olives
-
3 small garlic cloves, crushed
-
1/2 lemon, cut into 4 slices
-
1 tsp capers
-
1 tbsp olive oil
-
1 tsp dried oregano
-
Few sprigs fresh rosemary and thyme, leaves only
-
220g pack fresh tuna chunks
-
1 tsp extra-virgin olive oil
Directions
-
In a bowl, combine the cannellini beans, tomatoes, olives, garlic, lemon and capers with the olive oil and mix well.
-
Pour into a skillet and cook in a preheated oven at 180C for 15 minutes.
-
Add the fresh herbs and tuna and cook for 15 minutes more. Drizzle over the extra-virgin olive oil and serve with sourdough bread or as part of a tapas spread.