Romano bean salad with canned Mackerel, potatoes and fennel, A lovely way to close off the summer season. Lovely flavors and textures of boiled potato, Romano beans, and mackerel, play joyfully with the freshness of red onion, fennel, and parsley dressed simple with Evo oil, salt and pepper. A real healthy wonderful bright lunch meal!
- 1 398 ml can of Romano beans
- 1 125g can of olive oil packed Mackerel (or tuna, salmon, smoked trout)
- 500g of yellow potatoes peeled and washed
- 25g sliced red onion
- 70g fennel washed and sliced in half rounds
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp fresh chopped flat leaf parsley
- Salt and pepper
Fill a medium pot with water and place potatoes in. Bring to a boil and cook for roughly 20 minutes or until fork tender. Drain and let cool a bit.
While potatoes are cooking, pour beans out of can into a colander and rinse with cold water. Let drain.
Cut potato into 1/4 inch thick rounds.
On an oval serving dish, place a sparse layer of potatoes, sprinkle with some of the red onion, Romano beans and fennel. Put some of the Mackerel on top, and drizzle some of the olive oil over it all, and season lightly with salt and pepper.
Place a second layer of the potatoes, onions, fennel, and Mackerel over the first layer. Drizzle the rest of the olive oil, and season lightly again with salt and pepper.
Garnish with the fresh chopped parsley.
Ready to serve.
Keywords: Romano bean salad mackerel