 | 250 gr. young green beans |
| 280 canned tuna |
| 45 gr. butter |
| 3 tblsp olive oil |
| 1 garlic clove |
| pinch of oregano |
| pinch of marjoram |
| pinch of chopped flat leafed parsley |
| additional olive oil for serving |
|
| cook the beans in boiled slated water
until al dente, drain. arrange the beans on the bottom and sides of 4 small baking dishes
(8cm diameter) |
| using a food processor or by hand,
combine the tuna, butter, olive oil, garlic and herbs. chop finely as possible. spoon the
mixture into the dishes. cover and refrigerate for at least 30 minutes. |
| invert each mold onto the centre of a
serving plate and drizzle olive oil over each before serving. |
|
