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Elisabeth Luard's Kitchen:

Elisabeth Luard's Kitchen:

posted on 16 August 2018 by admin

Judias frescas en salsa con atun en conserva

Green beans in tomato sauce with tinned tuna  

"Pick plump, juicy home-grown green beans - French or runner - rather than skinny Kenyan  for this summery turf-and-surf combination to serve as a light lunch with a plate of cured meats, embutidos, and plenty of bread for mopping up the rich tomato sauce. For vegetarians, finish with a sprinkle of crumbly fresh white cheese instead of tuna. Vegans would love it with toasted almonds."



Serves 2 as a main, 4 as a side-dish, 6 as a tapa




About 500g fresh green beans, topped and tailed or strung and sliced diagonally


The salsa



About 500g ripe tomatoes, skinned, de-seeded and chopped
2-3 tablespoons olive oil
1 garlic clove, crushed
1 heaped tablespoon pitted black or green olives, sliced
1 small glass sherry or white wine
1 level tablespoon pimenton
1-2 bayleaves
Salt and pinch of sugar

To finish

Small can tuna under oil (ventresca, for preference)



Cut the beans into finger-length pieces. Cook them in plenty of boiling salted water for 3-4 minutes till just tender but still firm and green, drain under the cold tap to halt the cooking process, and reserve.

            Heat the oil in a medium frying pan and fry the garlic gently till it softens - don’t let it brown. Add the tomatoes and bubble up till mushy.  Add the sherry or wine,olives, pimenton and bayleaves, bubble up to evaporate the alcohol, turn down the heat, and leave to simmer for 15-20 minutes, till thick enough to coast the back of a wooden spoon.  Taste and season with salt and a little sugar.

            Fold in the drained beans, reheat gently and cook for a couple of minutes for the flavours to marry and the beans to soften a little.  Serve at room temperature, topped with flaked tuna and the oily juices from the tin.  Cos lettuce leaves make useful scoops for those who don’t want to overdose on bread.