Atún y Frijoles Cannellini con Alcaparras Crujientes al Chile

Ingredientes

1. 1

   Trim and finely dice the shallots, then thinly slice the garlic. Finely chop the chilli and drain the capers.

2. 2

   Set a saucepan over medium-high heat with a drizzle of olive oil. Add the shallot and garlic and cook, stirring, for 3–4 minutes, until translucent and fragrant.

3. 3

   Squeeze in the lemon juice and cook it out completely, then tip in the tinned tomatoes and crush them with the back of a spoon. Bring to the boil, drop in half the basil, stalks and all, then reduce to a gentle simmer and cook for 20–25 minutes, until thickened.

4. 4

   Meanwhile, put a generous glug of olive oil in a small saucepan over medium heat. Once hot, add the pine nuts, chilli and capers and cook until the pine nuts turn golden. Tip into a bowl and set aside.

5. 5

   Once the sauce has thickened, drain the tuna and beans, keeping the bean liquid. Stir both through the sauce, loosening with a splash of the bean liquid if needed. Taste and season. Fish out the cooked basil and stir through the remaining leaves.

6. 6

   Divide between bowls and spoon over the crispy chilli caper topping.