By tf-lawyer.com Can you share your thoughts on your delicious two-bean salad with marinated tuna and whipped ricotta, as well as your Basque-style prawn, chickpea, and tarragon stew?
Absolutely! There are so many wonderful reasons to love beans and peas, but the main one for me is their incredible taste. These days, we have access to a vast array of precooked pulses, each varying in size, texture, flavor, and price. I often use both canned and jarred beans from different brands, but when it comes to spotlighting beans in a dish, I prefer those in tall, clear jars. They’re usually larger, softer, and bursting with flavor, making them equally satisfying right out of the jar or in a hearty stew.
In my tuna salad recipe, I’ve chosen Lamiri harissa, which really elevates the dish—though if you can’t find it, a standard harissa blended with smoked paprika does the trick. If you can, try to include a bunch of celery with its leaves, as the leaves add a delightful extra layer of flavor. If that’s not available, parsley makes for a good substitute.
For preparation, start by marinating the tuna: drain the oil into a bowl and combine it with olive oil, harissa, grated tomato, garlic, and salt. Gently add the tuna chunks, ensuring they remain intact.
In another bowl, mix the borlotti and black-eyed beans with the other ingredients, seasoning with salt and pepper.
When it’s time to serve, whip the ricotta until smooth, spread it on a platter, and then top it with the bean mixture and marinated tuna. Just a sprinkle of salt will finish it beautifully.
Now, let’s talk about the Basque-style prawn stew. I strongly recommend using shell-on prawns for the best flavor—it’s definitely worth it! This stew pairs wonderfully with a refreshing green salad and a dollop of mayonnaise or aïoli.
To make the stew, begin by heating prawn shells in olive oil, then add chili, leek, and garlic. After sautéing those together, introduce peppers and tomatoes and deglaze with white wine. Then stir in marmalade, smoked paprika, and some water, allowing it to simmer.
While that’s cooking, you can whip up garlic croutons using sourdough, olive oil, thyme, and garlic, baking them until they’re nicely golden.
Once the stock is ready, strain it, return it to the heat, and add the chickpeas. After 15 minutes, toss in the prawns and some of the croutons, letting everything sit for a few minutes until the prawns are cooked. Finish it off with some lemon juice and tarragon, and serve with the remaining croutons on top.
Thanks for sharing your insights on these recipes! The balance of flavors sounds absolutely delightful.
