Just a few weeks ago at a trade fair in Lisbon, we had the great pleasure of trying Santa Catarina's brand-new tuna varieties, which were exceptionally good. In addition to the new varieties with curry, rosemary, basil, and mint, there was also another wonderful local creation with Azorean paprika. Its flavor lies somewhere between paprika and pepperoncini, so it is wonderfully aromatic and fruity, but only mildly spicy. This way, the tuna is not overwhelmed and can fully develop its own flavor.

Although the fish is already a real treat on its own or with a slice of bread, a thousand recipe ideas immediately came to mind when we tasted this delicious new discovery. Thomas turned one of them into this week's recipe. And it hits exactly what we crave on these beautiful warm summer days and lifts our spirits when a summer thunderstorm is approaching once again.
Here, crisp vegetables meet fresh herbs, tender spicy fish, and fruity tomatoes... and all in a colorful setting – a summer delight and a feast for the eyes and taste buds!

Ingredients (for 4 people):

• 2 cans of tuna with Azorean paprika from Santa Catarina
• 100g green beans
• 100g cut beans
• optional 1 jar of flageolet beans (available in our shop )
• 100g white beans
• 2 small red onions
• 100g chanterelles
• 2 cloves of garlic
• 2 sprigs of thyme
• 1 - 2 bunches of fresh mint
• 2 - 3 ripe tomatoes
• 2 shallots
• 15g fresh ginger
• Salt, pepper, or piment d'Espelette
• some olive oil

Preparation:
If necessary, cut off the sandy root of the chanterelles. Briefly wash the chanterelles in cold water with a little flour (the flour in the water binds the sand). Allow to drain and dry on kitchen paper.

Clean the green and cut beans (trim the ends) and then either halve or cut into diamonds and blanch in boiling salted water until al dente. Shock in cold water.

Peel the white beans and cook the beans in lightly boiling water until al dente. Then pull the beans out of the pods and remove the skin. (You can also use ready-made white beans from a jar. If you use dried beans, they must be soaked in three times their volume of cold water for one day before cooking.)

Rinse the flageolet beans well from the jar.
Mix all the beans in a large bowl.

Now peel the red onion, halve it, cut into fine strips and add to the beans.
Season with a little salt and pepper. Cut the mint into fine strips and mix in.

Briefly fry the chanterelles until crispy in a hot pan, add some olive oil, the crushed garlic cloves and the thyme, and season with salt and pepper.
Mix the whole thing into the beans.
Also mix the marinade from the tuna into the bean salad, season again with salt and pepper or piment d'Espelette if necessary.

For the chutney:
Use a small knife to remove the core of the tomatoes and score a cross into the skin on top. Then blanch the tomatoes in boiling water for approx. 10 seconds, shock in cold water and then peel off the skin. Now quarter the tomatoes, remove the core and cut into small cubes.

Peel the shallots and ginger, cut into very fine cubes, and briefly warm them in the pan with some olive oil for approx. 2 minutes. Mix under the tomato cubes and season with salt and a little pepper or piment d'Espelette.

Now place the beans on a plate, place the tuna on top and drizzle everything generously with the chutney. And voilà, you have your salad :) Bon appétit!

Our verdict: the mushrooms, the beans, the mint, the freshness, the tuna, the light spiciness... a truly colorful bouquet of juicy flavors that instantly puts you in a good summer mood!

Our wine recommendation: Our wine recommendation: for such a fresh salad, a rosé is, of course, particularly well suited, especially if it has beautiful fruity and floral notes. These provide a refreshing balance to spicy and exotic dishes.