This salad is best with young broad beans that taste sweet when shelled and eaten raw. You could use larger broad beans, but it would be a good idea to remove their bitter outer casings first.
We made this with gorgeous eggs with deep yellow yolks from Marcello's chickens and served the chopped tomatoes separately as one of the group was not a fan.
Serves four as lunch or six as part of a bigger spread
Around 800g to 1 kg of shelled baby broad beans
Half a tin of pitted black olives
One tin of best quality tuna in oil, flaked
Ripe tomatoes, coarsely chopped
3 hard boiled eggs, quartered
Juice of one lemon
Salt and pepper
Combine the beans, olives, tuna and tomatoes in a large bowl, squeeze over the lemon juice, season liberally and toss together with a generous glug of olive oil. Taste and adjust the seasonings, then scatter over the eggs when you're done.
Melissa Clark's Black Bean Skillet Dinner
1 week ago