Recipe for Solky bluefin tuna scraps salad with borlotti beans, onion, and pomegranate

A balanced dish with an intense flavor, enriched by notes of sweetness and freshness: the rich and tasty bluefin tuna scraps pair perfectly with the sweetness of borlotti beans, the aroma of onion, and the crunchy, tangy contrast of pomegranate. Excellent as a light main course or an autumn appetizer.

Recipe for Solky bluefin tuna scraps salad with borlotti beans, onion, and pomegranate

Ingredients for two people:

• 350 g Solky bluefin tuna dark in a can


• 200 g cooked borlotti beans (canned beans also fine)


• 1 red Tropea onion


• 1/2 pomegranate (only the seeds)


• Juice of 1/2 lemon


• Extra virgin olive oil, to taste


• Salt and pepper, to taste


• A few parsley or mint leaves (optional)

  
  

Preparation:

1. Slice the onion: cut the onion into very thin slices and, if you want to mellow its flavor, soak it in cold water for 10 minutes, then drain well.


2. Warm the borlotti beans: in a pan with a drizzle of oil, briefly warm the borlotti beans for 2–3 minutes. Season with salt and pepper.


3. Combine the ingredients: in a bowl, mix the warm borlotti beans, onion, drained and broken-up tuna dark, and pomegranate seeds.


4. Dress the salad: drizzle with lemon juice, extra virgin olive oil, and, if you like, some parsley or mint leaves. Gently toss and serve.