Sufra Dayma:

Tuna and White Bean Salad

By Moushira Abdel-Malek

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Serves 6

Ingredients:

2 cups dried white beans

2 medium red onions (quartered, thinly sliced)

2 cloves crushed garlic

2 cans tuna chunks (half drained)

1 bunch dill leaves (finely chopped)

1/4cup lemon juice

1 tsp finely grated lemon rind

Salt + pepper + sweet paprika + ground coriander

1 tbsp extra virgin olive oil.

Method:

Soak beans in water overnight. Rinse well and drain. Cook in a large quantity of water, covered, over low-medium heat until softened (approx. 2 hours). Drain and allow to cool completely. In a large serving glass bowl, mix all other ingredients together. Add beans to mixture and re-mix to integrate. Serve with crusty bread.