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Photo : P. BOILLAUD
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Ingredients :
250 gr Label Rouge and IGP Tarbais Dried Haricots (soaked
overnight), 250 gr tuna in oil or brine, 2 tomatoes, 1
onion, 2 hard-boiled eggs, 1 red capsicum, 150 gr mixed
green and black olives.
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Preparation :
Cook the Tarbais Haricots for 20-30 minutes in 1.5- 2 litres
of salted water.
Drain and refresh with lukewarm water.
Drain again and dry on a tea towel. Drain oil (if any) from
tuna and crumble the fish.
Skin and remove seeds from the tomatoes and dice the flesh.
Chop onion finely. Cut the capsicum in half and remove
seeds, then slice finely.
Prepare the vinaigrette with salt, pepper, vinegar, mustard
and, finally, oil.
Season the haricots with the vinaigrette and mix in the diced
tomatoes, chopped onion and half the crumbled tuna. Place in
an earthenware serving dish.
Heap the beans in a deep dish and scatter remaining tuna on
top.
Decorate with sliced red pepper, olives and slices of
hard-boiled eggs.
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RECIPES :
Tarbais Haricot Salad “a la pescadou” (4 pers.)