broad beans with pancetta and tuna

A bag of broad beans arrived in the veg box on Friday; we like ‘em, but you don’t get many once you’ve removed them from the huge furry pods.

I simmered them for about ten minutes, then drained, blanched, and put in a big bowl.  I fried off a pack of pancetta cubes and put them to drain on some kitchen roll, then fried some cold potatoes from the fridge in the fat, and drained them similarly.  Then they went into the bowl with a tin of tuna and a dressing made from the juice of half a lemon (that was in the fridge in clingfilm), a little walnut oil, and a generous teaspoon of dijon mustard.

Lovely summer food.

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Mirrored from Reactive Cooking.