Just a few weeks ago, at a trade fair near Lisbon, we had the great pleasure of sampling Santa Catarina's brand-new, exceptionally good tuna varieties. In addition to the new varieties with curry, rosemary, basil, and mint, there was also a fantastic, traditional Azorean creation with paprika. The flavor lies somewhere between paprika and pepperoni, wonderfully aromatic and fruity, yet only slightly spicy. This way, the tuna isn't overpowered and can develop its own flavor beautifully.

Although the fish is also a delight on its own or with a slice of bread, a thousand recipe ideas immediately sprang to mind upon tasting this delicious new discovery. Thomas has incorporated one of them into this week's recipe of the week. And it's exactly what we're craving on these beautiful, warm summer days and what brightens our mood when another summer storm is approaching.
Here, crisp vegetables meet fresh herbs, tender, spicy fish meets fruity tomatoes… and all in a colorful setting – a summer poem and a feast for the eyes and taste buds!

Ingredients (for 4 people):

• 2 cans of tuna with Azores peppers from Santa Catarina
• 100g green beans
• 100g green beans
• optional 1 jar of flageolet beans (available in our store)
• 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, trim off the sandy roots of the chanterelles. Briefly wash the chanterelles in cold water with a little flour (the flour in the water binds the sand). Drain and let dry on kitchen paper.

Trim the green and string beans (cut off the ends), then either halve or cut into diamond shapes. Blanch in boiling salted water until al dente. Rinse with cold water.

Peel the white beans and cook the kernels in gently boiling water until al dente. Then shell the beans and remove the skins. (You can also use pre-cooked white beans from a jar. If using dried beans, they must be soaked in three times the amount of cold water for a day before cooking.)

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

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

Briefly fry the chanterelles in a hot pan until crispy, add a little olive oil, the crushed garlic cloves and the thyme and season with salt and pepper.
Mix everything into the beans.
Mix the tuna marinade into the bean salad and season again with salt and pepper or Piment d'Espelette if desired.

For the chutney:
Using a small knife, remove the stems from the tomatoes and score a cross in the skin on top. Blanch the tomatoes in boiling water for about 10 seconds, rinse with cold water, and then peel off the skin. Quarter the tomatoes, remove the cores, and cut into small cubes.

Peel the shallots and ginger, finely dice them, and briefly heat them in a pan with a little olive oil for about 2 minutes. Mix them into the diced tomatoes and season with salt and a little pepper or Espelette pepper.

Now place the beans on a plate, top with the tuna, and drizzle generously with the chutney. And there you have it: Bon appétit!

Our conclusion: the mushrooms, the beans, the mint, the freshness, the tuna, the slight spiciness… a truly colorful bouquet of juicy flavors that will instantly put you in a good summer mood!

Our wine recommendation: Our wine recommendation: A rosé , of course, goes particularly well with such a fresh salad, especially if it has lovely fruity and floral notes. These provide a refreshing balance to spicy and exotic dishes.