Recipes
A RECIPE FROM “THE BOOK OF JET”
To score points with colleagues
Here at the editorial office, we work with lunch shifts. Every now and then, I have to take care of those. Ha! My favorite day then. I rattle off my tasks for that day to jump on my bike as quickly as possible for the necessary groceries. Just let me wander through the supermarket and throw everything in the cart that I feel like. Soft goat cheese, ripe nectarines, spelt crackers, real peanut butter, lots of vegetables for cutting crudités, various spreads, and fresh eggs. When I make lunch, I go all out, everything goes into cheerful containers, and I make extra salad and dips so that there’s some left over for the afternoon (you know, that dip). This week I made a salad from my book. The one with butter beans and crunchy tuna, and it was a success. I’m going to give you the recipe so you can also score points with your colleagues. It seems like an enormous culinary feat, and it tastes like it too, but it’s super easy peasy. What I love.
Butter Bean Salad with Chunky Tuna
You will need this for 4 people:
For the salad
• 2 red onions, sliced into thin rings
• 2 hard-boiled eggs
• 400 g butter or giant beans (from a jar or can)
• 1 can of tuna in olive oil (approx. 185 g)
• extra virgin olive oil
For the vinaigrette
• 1 tsp sharp mustard (can have a grain in it)
• salt and black pepper
• 1 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp capers
• 1 handful of fresh parsley, finely chopped
• a splash of buttermilk
How to make the vinaigrette
For the vinaigrette, start with a dollop of mustard in a bowl that is large enough for the beans. Add salt, pepper, and vinegar. Pour in the olive oil and stir until you have a thick substance. Add the capers and parsley and finish with a splash of buttermilk.
How to make the salad
Let the onion rings slowly sauté until they are soft and translucent. Mash the two hard-boiled eggs very finely and rinse the beans. Add the onion rings and beans to the vinaigrette, mix everything together, and set aside. This way, the vinaigrette can soak into the beans. Pour the marinated beans onto a nice platter. Open the can of tuna, drain the olive oil, and crumble the tuna pieces roughly over the beans. Distribute the mashed egg over the salad and serve immediately.
Tip from Jet:
A splash of buttermilk is essential in this dressing. So even if you never drink it, still get half a liter at home. It’s worth it! And make yourself a healthy buttermilk juice the next morning: mix a generous splash with two freshly squeezed oranges.
And oh yes, maybe you already know the salad, if you have my book at home. If not? Then you can get it here buy tickets.
